Pumpkin Juice
http://www.geekychef.com/2014/09/pumpkin-juice.html?m=0
From the Harry Potter series by J.K. Rowling
One frequently occurring plea in in my suggestion box is good ol' Pumpkin Juice from the Harry Potter series. I was a little reluctant to do another Harry Potter drink recipe so soon after having a HP drink submission, but you know what? Bugger that! There's no such thing as too much Harry Potter. Also, you know, 'tis the season for pumpkin everything. So, in the wizarding world, Pumpkin Juice seems to be the equivalent of our beloved Muggle orange juice. Witches and wizards mostly drink it with breakfast but it can be served with any meal or even enjoyed on it's own. Like orange juice, it packs a punch, nutritionally-speaking, being rich in fiber, anti-oxidants, vitamins and minerals. In addition to keeping you sharp and vibrant for your Potions final or the O.W.L.s, you can also slip some performance-enhancing potion into your friend's juice. This recipe combines real pumpkin juice with honey and spices for a sweet and refreshing drink that bursts with fall flavor. Here's an ice cold tip: combine this pumpkin juice with vanilla ice cream in a blender for the best pumpkin "milkshake" ever.
Supplies:
Cheesecloth (Method 1)
Large Bowl (Method 1)
Juicer (Method 2)
Blender (optional)
Large Serrated Knife
Roasting Pan
Aluminum Foil
Ingredients:
1 Sugar Pumpkin
1 cup Apple Juice (optional)
1 tbs Cinnamon (or to taste)
1/4 cup Honey (or to taste)
1 tsp Vanilla Extract
Directions
1) Preheat oven to 350 degrees F.
2) Cut the pumpkin in half using the serrated knife.
3) Use a spoon to scoop out the stringy guts from the center. The guts you can toss but I highly recommend setting the seeds aside and toasting them later.
4) Put the Pumpkin halves in the roasting pan skin side up, flesh side down. Cover the pan with foil and roast for about 90 minutes or until the flesh of the pumpkin is soft and juicy but not burnt.
5) Once cooked, the pan will have juice at the bottom so save that and set it aside.
6) Using a spoon, scoop out the flesh of the pumpkin from the skin. Toss the skin.
7) If you have a juicer, this part is easy, just process the pumpkin flesh through your juicer as you would any other veggie or fruit. If you don't have a juicer, this part is simple but time consuming and rough on your hand muscles. Take some of the pumpkin flesh and wrap it in the cheesecloth. You will probably have to do this a little at a time. Over a large bowl, squeeze the flesh through the cheesecloth so that the juice goes into the bowl. Get as much juice as you can, should be about a half a quart or more from the whole pumpkin. I also recommend saving the leftover pumpkin pulp as it works great in baked goods and smoothies.
8) When you have as much juice as you're gonna get from the pumpkin, combine it and the other ingredients in a blender and blend. It will get kinda frothy, but will eventually settle. Add ice to serve right away or set in the fridge for an hour or so until cool. Warning: this juice does not keep long, it tends to solidify into a gelatin-like texture after 24 hours. It can still be used for a brilliant pumpkin milkshake though!
Serves 4-6
Supplies:
Cheesecloth (Method 1)
Large Bowl (Method 1)
Juicer (Method 2)
Blender (optional)
Large Serrated Knife
Roasting Pan
Aluminum Foil
Ingredients:
1 Sugar Pumpkin
1 cup Apple Juice (optional)
1 tbs Cinnamon (or to taste)
1/4 cup Honey (or to taste)
1 tsp Vanilla Extract
Directions
1) Preheat oven to 350 degrees F.
2) Cut the pumpkin in half using the serrated knife.
3) Use a spoon to scoop out the stringy guts from the center. The guts you can toss but I highly recommend setting the seeds aside and toasting them later.
4) Put the Pumpkin halves in the roasting pan skin side up, flesh side down. Cover the pan with foil and roast for about 90 minutes or until the flesh of the pumpkin is soft and juicy but not burnt.
5) Once cooked, the pan will have juice at the bottom so save that and set it aside.
6) Using a spoon, scoop out the flesh of the pumpkin from the skin. Toss the skin.
7) If you have a juicer, this part is easy, just process the pumpkin flesh through your juicer as you would any other veggie or fruit. If you don't have a juicer, this part is simple but time consuming and rough on your hand muscles. Take some of the pumpkin flesh and wrap it in the cheesecloth. You will probably have to do this a little at a time. Over a large bowl, squeeze the flesh through the cheesecloth so that the juice goes into the bowl. Get as much juice as you can, should be about a half a quart or more from the whole pumpkin. I also recommend saving the leftover pumpkin pulp as it works great in baked goods and smoothies.
8) When you have as much juice as you're gonna get from the pumpkin, combine it and the other ingredients in a blender and blend. It will get kinda frothy, but will eventually settle. Add ice to serve right away or set in the fridge for an hour or so until cool. Warning: this juice does not keep long, it tends to solidify into a gelatin-like texture after 24 hours. It can still be used for a brilliant pumpkin milkshake though!
Serves 4-6
Posts
I always wanted to try pumpkin juice and this looks amazing
ReplyDeleteOoo, good one!
ReplyDeleteIf this is made at a time of year other than pumpkin season, can canned pumpkin work? Thank you!! Excited to try this :)
ReplyDeleteI havent tried it per say but I would assume no, only because the sanned pumpkin in the stores has already been cooked and had its juices extracted from the squash itself i just baked a pumpkin fresh today and got a small baby jar full with only half of the pumpkin so even if you do bake it again it may not be worth it.
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ReplyDeletehow many calories this have? ill like to know
ReplyDeleteby sugar pumpkin do you mean the candy?
ReplyDelete