pumpkin juice

pumpkin juice

raw material

6 servings

pumpkin juice

• 30 ounces unsweetened pumpkin puree (895 g)
• 30 ounces water (895 grams)

Spiced Syrup

• 1 cup sugar (200 grams)
• 1 cup water (240 ml)
• 4 whole cinnamon sticks
• 3 whole nutmeg pods, halved

Spiced Pumpkin Juice

• ¾ cup apricot juice (180 ml)
• ¾ cup apple juice (180 ml)
• 1 tablespoon lime juice
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon freshly grated cinnamon

Nutritional Information

View information

• Calories 175
• Fat 0g
• Carbohydrates 43g
• Fiber 5g
• Sugar 34g
• Protein 1g

An estimate based on a serving size.

Prepare

1. Make pumpkin juice: In a medium pot, combine pumpkin puree and water. Bring to a boil over medium-high heat, then remove the pot from the heat. Strain through cheesecloth into a large jar or container. Cover and transfer to the refrigerator for about 30 minutes. You should have about 4 cups.
2. Make Spiced Syrup: In a small saucepan, combine sugar, water, cinnamon stick, and nutmeg pods. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, stirring occasionally, until sugar dissolves and syrup thickens, 3-4 minutes. Transfer to an airtight container and refrigerate until ready to use, up to 1 month.
3. Make juice: In a large pitcher, combine pumpkin juice, apricot juice, apple juice, ½ cup spiced syrup, lime juice, grated nutmeg, and grated cinnamon. well mixed. Serve refrigerated.
4. enjoy!

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