The juice is delicious, and the kids love it; I often prepare it in a double batch.
This is a recipe for a single batch, but I always make it double. Also, I buy citric acid in a 100g package because it is more economical, and I often use it for this juice.
Ingredients:
- 1 kg oranges
- 0.5 kg carrots
- 50 g citric acid
- 1 kg sugar
- 2 liters water for cooking
- 8 liters water for later
Procedure:
- Wash the oranges thoroughly with cold water, and leave them to soak in water with a little baking soda for a few hours. Also, wash the carrots well and remove any impurities.
- Cut the oranges and carrots, then place them in pots with 2 liters of water and citric acid. Cook at moderate temperature for 45 minutes. Once they become soft, blend them with a hand mixer or blender, then set aside to cool.
- In 8 liters of water, dissolve 1 kg of sugar. Strain the pulpy juice through gauze or a sieve into the water. If you prefer a thicker juice, you can skip straining.
- If you are using homegrown oranges, just strain them. But if they are store-bought, here’s what I do: I soak them for 24 hours in salted water to extract bitterness and pesticides.
- When cooking, it’s best to cut them into small cubes, and grate or cut the carrots into slices. You can also add apples, peaches, or apricots, or any desired fruit. As you increase the quantity of fruit, proportionally increase the water, sugar, and citric acid.
