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Pumpkin Juice

   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




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Post a Comment Default Comments

  1. I always wanted to try pumpkin juice and this looks amazing

    ReplyDelete
  2. If this is made at a time of year other than pumpkin season, can canned pumpkin work? Thank you!! Excited to try this :)

    ReplyDelete
  3. It's pretty good information to the readers and easily get useful thoughts who reading this blog. I like to read this kind of informative blog post to gain good understanding and even I can have good writing ideas. Sometimes I am having writing kind of works to finish as an academic task. So i try to read this type of posts online to get more writing knowledge and general knowledge. I can suggest you this online essay writing service to having good support to finishing this kind of writing works.

    ReplyDelete
  4. how many calories this have? ill like to know

    ReplyDelete

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