Homemade Vegetable Juice Cocktail

Gluten Free
Dairy Free
Health score
21%
Homemade Vegetable Juice Cocktail
100 min.
20
136kcal

Suggestions


Are you looking for a refreshing and nutritious beverage that packs a punch of flavor? Look no further than this Homemade Vegetable Juice Cocktail! Perfect for gatherings or as a healthy drink option, this vibrant juice is not only gluten-free and dairy-free but also brimming with the goodness of fresh vegetables. With a delightful blend of beets, carrots, celery, and tomatoes, this cocktail is a fantastic way to incorporate more veggies into your diet.

Imagine the rich, earthy taste of beets combined with the crispness of celery and the sweetness of carrots, all harmoniously blended together. The addition of zesty lemon juice and a hint of horseradish gives it a unique kick that will tantalize your taste buds. Plus, with a generous yield of 20 servings, it’s perfect for parties, picnics, or simply enjoying at home with family and friends.

Not only is this vegetable juice cocktail delicious, but it’s also a great way to boost your nutrient intake. Packed with vitamins and minerals, it’s a guilt-free beverage that can be enjoyed any time of the day. So, roll up your sleeves and get ready to create a vibrant, homemade drink that everyone will love. Your taste buds will thank you!

Ingredients

  • medium beets 
  • teaspoon pepper black
  •  carrots 
  • cups celery chopped
  • cloves garlic peeled
  •  bell pepper green seeded chopped
  • teaspoons horseradish prepared
  • 0.3 cup juice of lemon 
  • large onions peeled cut into chunks
  • 0.3 cup salt to taste
  • 0.3 cup sugar 
  • 15 pounds tomatoes fresh
  • cup sugar white
  • tablespoon worcestershire sauce to taste

Equipment

  • ladle
  • pot
  • juicer

Directions

  1. Use a juicer to process the tomatoes, celery, onion, green pepper, beets, carrots, and garlic.
  2. Place all of the juice into a large pot. Stir in the sugar, black pepper, horseradish, lemon juice, and enough water to make a thin consistency. Season with Worcestershire sauce to taste. Bring to a boil, and continue boiling for 20 minutes.
  3. Ladle into 1 quart jars leaving 3/4 inch of headspace. Stir 1 tablespoon of sugar and 1 teaspoon of salt into each jar. Wipe rims clean, and place lids and rings onto jars. Process in a pressure canner for 35 minutes at 10 pounds of pressure.

Nutrition Facts

Calories136kcal
Protein10.13%
Fat5.07%
Carbs84.8%

Properties

Glycemic Index
22.75
Glycemic Load
13.92
Inflammation Score
-10
Nutrition Score
17.905217476513%

Flavonoids

Eriodictyol
0.2mg
Hesperetin
0.59mg
Naringenin
2.37mg
Apigenin
0.29mg
Luteolin
0.47mg
Isorhamnetin
1.13mg
Kaempferol
0.51mg
Myricetin
0.46mg
Quercetin
6.78mg

Nutrients percent of daily need

Calories:135.99kcal
6.8%
Fat:0.85g
1.3%
Saturated Fat:0.12g
0.78%
Carbohydrates:31.87g
10.62%
Net Carbohydrates:26.26g
9.55%
Sugar:24.61g
27.35%
Cholesterol:0mg
0%
Sodium:1475.93mg
64.17%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.81g
7.62%
Vitamin A:4946.89IU
98.94%
Vitamin C:56.87mg
68.93%
Vitamin K:32.2µg
30.66%
Potassium:985.97mg
28.17%
Manganese:0.53mg
26.67%
Fiber:5.61g
22.43%
Folate:81.58µg
20.39%
Vitamin B6:0.36mg
17.81%
Vitamin E:1.99mg
13.24%
Copper:0.24mg
12.12%
Magnesium:47.56mg
11.89%
Vitamin B3:2.3mg
11.5%
Vitamin B1:0.16mg
10.51%
Phosphorus:104.69mg
10.47%
Iron:1.26mg
7.03%
Vitamin B2:0.1mg
5.7%
Calcium:54.27mg
5.43%
Zinc:0.75mg
4.97%
Vitamin B5:0.43mg
4.31%
Source:Allrecipes