Fruit and vegetable juices and purees

Freshly squeezed apple juice. Fresh apples without stains, wash, boil, peel and grate. The resulting mashed potatoes should be put in a sterile( boiled) gauze folded and squeezed juice with a stainless steel spoon. You can use the juicer. If the puree is made from sour apples, you need to add sugar syrup at the rate of 5-10 g per 100 g puree. Juice from black currant, raspberry, blueberry, cowberries. Ripe ripe berries to rinse in a colander running water, to pass with boiling water and to squeeze the juice, as indicated in the previous recipe. To juice from a black currant and a cowberry it is possible to add a sugar syrup from calculation of 5-10 g on 100 ml juice.

Juice from cherry and plum. Cherries( plums), clean thoroughly, rinse with boiling water, free from pits and squeeze out the juice.

Juice from oranges, tangerines, lemons. Oranges( tangerines, lemons) should be washed, doused with boiling water, cut in half and squeezed out the juice with a glass juicer or peeled the fruit into slices, remove the bones and squeeze it through a double layer of gauze. In the finished juice add sugar syrup to taste.

Juice from a young carrot. Young carrots( preferably karotel) should be washed with a brush, sprinkled with boiling water, grated and squeezed juice using a hand-operated juicer or gauze. If carrots are not sweet enough, you can add sugar syrup.

Juice from tomatoes. Ripe tomatoes without stains, wash with boiling water, cut into 4 parts, mash, squeeze juice and strain.

Juice from white cabbage. Rinse cabbage, peel, remove the stalks, finely chop, lightly salt and, pressing a stainless steel spoon, crush, then squeeze the juice through a hand-held juicer or sterile gauze. Puree from apples, pears. Apples, pears ripe, without stains rinse with boiled water, peel and grate.

Puree from cherry, plum. Ripe cherries, plums, clean, rinse with boiling water, remove the bones and carefully wipe with a stainless steel spoon( or silver) through a sieve or colander, separating the rind. If the fruits are acidic, a little sugar syrup is added in the mash.