- Cherry - 300 Grams
- Water - 200 Milliliters
We remove the bones from the cherries. It is desirable to choose the most sweet cherries, slightly ripe - then the juice turns sweet, you do not need to add sugar. Cherries without pits, without peduncles and other nonsense we load into the juicer. The juicer does its thing. In the cherry puree, which remains in the juicer, add half the water and squeeze the juice again. The second half of the water is diluted already squeezed juice. Actually, the juice is ready. If you drink or use it immediately - then everything is ready. However, you can try immediately to freeze cherry juice - then it practically does not lose its nutrients, and in winter with his help you can cook some sauce. To do this, we pour the juice on the portion packets for freezing and send it to the freezer. When you need juice - defrost naturally (do not even think about defrosting in a microwave!) And use it.
Servings: 2