Orange juice


  • Time 1 hour
  • Servings 9 People
Ingredients
Instructions
  • 1 Four oranges to wash, toss the boiler (to remove the wax and remove the burner), to dry, to put two hours in the freezer, and to sleep. Cut and pass through the meat cut. Secure the mass of three litres of cold boiled water (I use filter water) to last about 10 minutes.
  • 2 Retreat through the nutcases (to leave large particles) and then heal through a small sieto, or through a Marle stacked in 5-6 layers. If you ced straight through the marble, the large particles will immediately close the holes and the juice will be difficult to heal.
  • 3 In the healed juice, add a further 6 litres of water, 1 kg of sugar and 30 g of lemonic acid, all smash, spill over the bottles for about an hour.
Nutrition Facts
  • Calories 32
  • Total Fat 0,2 g
  • Protein 0,8 g
  • Total Carbohydrate 32 g
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