Pumpkin-carrot juice

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Ingredients

• 1 kg of pumpkin pulp;
• 500 g carrots;
• 2½ liters of water;
• 800 g of sugar;
• 1½ tsp citric acid.
  
  

Cooking

Slice the pumpkin and carrot into slices and place in a saucepan. Add 300–400 ml of water and sugar and mix well.

Cook under a lid over medium heat until the ingredients are soft, and after a blender, turn them into puree.

Pour the remaining water into the puree and mix thoroughly. Pour in citric acid and bring the juice to a boil. Boil, stirring, for another 5 minutes.

Enjoy excellent day, friends!