How to make delicious juice

Make raspberry juice yourself

You have several options for making juice. You can juice the berries manually, with a centrifuge, boiling, or steam.

Juice the raspberries while hot

1. If possible, harvest the raspberries in the sun, so they have the best aroma.
2. Remove insects and dirt from the berries, and shower the berries briefly if necessary.
3. Put the raspberries in a saucepan and blend them best with a hand mixer or hand blender.
4. Now fill up with water and cook the berries for about a quarter of an hour. For 4 kg of berries you need 1 liter of water.
5. Filter the pulp through a very fine sieve or cloth and add sugar. For 4 kg of berries, you need 2 kg of sugar.
6. Boil the juice again. For a better shelf life, adding a packet of preserving aid is suitable.
7. Now fill the juice into sterile, sealable bottles.

If you own a steam juicer, juicing becomes less of a hassle. The cleaned berries are heated in the steam container by rising steam, the berries burst and give off their juice.

You can fill the hot juice into sterile bottles via a drainage tube.

Cold-pressed raspberry juice

1. Puree the clean raspberries.
2. Add the preserving aid and pour boiling water over the whole thing. 1 teaspoon of preserving aid and 1.5 liters of water are sufficient for three pounds of raspberries.
3. Leave the whole thing covered for a day.
4. On the next day, pass the porridge through a fine sieve or cloth and add sugar, 1 kg of sugar for 1 liter of juice.
5. Leave the whole thing covered for another day.
6. Fill the juice into sterile bottles. The shelf life is around half a year.

Cold juicing in a juicer or centrifuge requires even less effort. Here, too, the juice is then sugared, preserved with a preserving aid and bottled.