Fruit Bomb

Apple – carrot – juice: Peel, quarter and core the apples, peel and cut the carrots. Do both in about 2 l of water for an hour. With a shredder or possibly hand blender, grind the cooked fruit as well as the carrots, no large pieces should remain.

Later, boil 8 liters of water. When the water gets hot, add the sugar and the juice of 2 lemons. When the water boils, add the pureed fruit with the water in which it was cooked. One should pay attention to the fact that this is now 10 liters of liquid and that it is not exactly possible to make this in a small pot. The whole thing must now make 15-20 minutes.

You should rinse the bottles for the juice and heat them in the oven to 110- 120 degrees, because you have to pour the hot juice directly into the bottles.

When the juice is ready, take the bottles out of the oven one by one, fill them with the juice (up to the edge of the bottle), then you have to close them on the spot. Rest until the juice has cooled down, and then store cooled down and in the dark.

Since you close the bottles on the spot when they are still boiling hot, a vacuum is created during the cooling, which keeps the juice for a very long time.

You can also use pears or possibly apricots, but always in combination with the carrots. The apricot – carrot juice is sweeter than the apple – carrot juice, but both are very refreshing.

Also ideal for kids.

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