Zucchini juice has good taste and health benefits. Its preparation is a simple process that even a novice housewife can do. The drink is well complemented with vegetables, fruits and herbs. This cocktail fits perfectly into the diet menu due to its low calorie content. Below we will describe popular recipes for zucchini juice for the winter.
The nuances of making zucchini juice
When planning to prepare a zucchini delicacy, you should consider several rules:
- To make the drink tasty and aromatic, it is better to give preference to young zucchini with small grains;
- the fruits should be washed well, the skins removed and the tails removed;
- The shelf life of fresh squash is no more than 24 hours;
- for a variety of taste, an excellent addition would be lemon juice, honey, carrots, apples, celery, cucumbers, oranges.
Zucchini juice has proven itself well as a cosmetic product. After brewing the drink, you need to pour it into ice molds, wait until it cools down and put it in the freezer. You should rub the resulting ice cubes on your face every morning - this will help get rid of swelling and bags under the eyes.
What is the benefit of such a product?
Zucchini is rich in important microelements: phosphorus, magnesium, calcium, iron, copper, potassium. Thanks to the high concentration of vitamin B and ascorbic acid, the vegetable has excellent antioxidant properties.
The drink has low calorie content, so it is recommended to drink it for people who have problems with excess weight. Vegetable smoothie prevents obesity by blocking excess cholesterol.
With regular consumption of zucchini, the following processes occur in the body:
- normalization of appetite;
- saturating the body with a vitamin complex;
- normalization of water balance and removal of excess fluid;
- enveloping and protecting the gastric mucosa;
- acceleration of toxin removal;
- elimination of swelling;
- inhibition of age-related changes;
- stabilization of the functioning of the organs of the excretory system;
- improvement of blood composition;
- strengthening the cardiovascular system;
- maintaining reproductive function;
- increased hemoglobin;
- strengthening vascular walls.
The vegetable prevents internal inflammatory processes, strengthens the immune system, and has a positive effect on the visual organs.
Requirements for main ingredients
Zucchini should be fresh, medium in size, without spots or signs of rot. The best time to collect vegetables is in the evening or early in the morning, since it is at this time that the vegetables are saturated with a lot of useful substances.
Old fruits do not need to be peeled, just rinse well with water. Having bought young vegetables at the market, it is better to peel them, since no one guarantees their 100% quality.
Preparing containers
You can prevent damage to food during cooking by using whole glass containers. This is important because if the jar is chipped, there is a risk of unwanted bacteria and microorganisms entering it.
Before canning, containers are soaked in a soap-soda solution, thoroughly cleaned of dirt and dust, and rinsed several times. Drying cans best occurs in natural conditions; it is enough to place them with the base down.
Recipes for making zucchini juice
Zucchini is similar in composition, taste, and aroma to pumpkin and squash. All these products help cure nervous and cardiovascular diseases, normalize the functioning of the gastrointestinal tract and excretory system. A properly prepared zucchini drink can prevent atherosclerosis, hypertension, and anemia.
How to make zucchini juice
For one 1 liter jar you will need the following ingredients:
- 1.5 kg of young zucchini;
- 3 grape leaves;
- 1 bunch of dried cloves;
- salt as desired.
Cooking technology:
- wash, peel the fruits, squeeze out the juice using a juicer and pour the liquid into an enamel container;
- Place the pan over medium heat, bring the contents to a boil and cook for another 10-15 minutes;
- grape leaves are washed, doused with boiling water and placed in a container;
- add cloves and pour in hot juice. Place a waffle towel in a large metal basin, pour water, and place on the stove;
- Place the jars in a basin, boil over low heat and cook for another 7-10 minutes.
Next, the jars need to be rolled up with lids and covered with a warm blanket.
With apples
For a three-liter bottle you need:
- 2 kg of zucchini;
- 2 kg apples;
- 2-3 g citric acid;
- 500 g sugar.
How to cook:
- after washing, the skin and seeds are removed from the zucchini;
- apples are washed, cut, the stem and core are removed;
- the juice is squeezed out, poured into an iron saucepan and placed on the stove;
- After boiling, add sugar and citric acid and cook until completely dissolved.
Upon completion of the process, the jars are sterilized, the juice is poured, and the lids are rolled up.
With oranges
Vegetables and citrus fruits can be young or overripe. The rich color of the zucchini will give the same color to the juice; the green vegetable will make the drink pale.
What is necessary:
- 1.5 kg of zucchini;
- 1 orange;
- 100-200 g sugar.
Cooking steps:
- Wash the vegetables, dry them, cut off the ends. Cut the fruits into medium slices and grind them in a juicer;
- pour the liquid into a saucepan and place on a medium-heat stove;
- Wash the orange, wipe it, remove the zest, squeeze out the juice;
- separate the liquid from the pulp using a sieve;
- add orange juice and zest to the drink, boil, simmer for 5 minutes.
After sterilizing the container, pour the juice into it and place the jars in a metal basin, sterilize the juice, seal it, and place it under a blanket for 2 days.
Storage rules
The first few days of seaming should be under a warm blanket. Next, the canned drink should be stored in a dark, cool place without direct rays.
Best before date
Fresh juice becomes useless 24 hours after preparation, even when stored in the refrigerator. The maximum conservation period is 1-1.5 years.
