Raspberry juice
Homemade raspberry juice prepared cold retains its fresh fruity taste and aroma. After two days of steeping, simply strain the juice, sweeten it, and store it in the refrigerator. It is great for making homemade lemonades and refreshing summer drinks.
Ingredients · Servings 1 dose
- 3 kg raspberries
- 2 liters of cold water
- juice of 2 lemons
- 1.5 kg granulated sugar (to taste)
Method · 25 min
- Wash the lemons, cut them into pieces and squeeze the juice out of them.
- We take the raspberries and remove any dirt. If they are clean from our own garden, we do not wash them. We rinse purchased or dirty raspberries briefly and let them drain well.
- Place the raspberries in a large bowl and mash them thoroughly with a potato masher. Add cold water and lemon juice.
- Stir the mixture, cover the container with a clean cloth or lid and let it sit in a cool place for 48 hours.
- After 48 hours, strain the juice through a clean cloth or fine sieve.
- Let the raspberries drain naturally and then squeeze them lightly.
- Add granulated sugar to the strained juice. Stir until the sugar is completely dissolved. Depending on the amount of sugar, this may take several minutes.
- Pour the finished juice into clean and dry bottles or jars and seal tightly.
- Store the juice in the refrigerator and consume it as soon as possible. For longer storage, pour it into sterilized bottles or jars and sterilize.
