Pumpkin Juice Recipe By Tasty Food

PUMPKIN JUICE

Steps:

• Place pumpkin, spreadable fruit, brown sugar and pie spice in a blender; cover and process until blended. Transfer to a pitcher; stir in cider until combined. Serve hot or chilled.

EASY PUMPKIN JUICE RECIPE

Steps:

• Gather the ingredients.
• No need for any added sweeteners! Pumpkin (and the apples) provide some natural sweetness to make this juice recipe one of the most delicious you'll ever taste!
• First wash the outside of the pumpkin because we're going to use it! That's right, juicing the skin of the pumpkin is as important as juicing the meat, because the skin is nutrient rich. Same for the apple.
• Now cut your pumpkin into chunks and drop them raw right into your juicer or smoothie machine.
• By the way, the ginger , clove and cinnamon are also packed with newly discovered healing properties so drink up - it's tasty AND healthy!

PUMPKIN JUICE

Steps:

• Bring all ingredients to a high simmer, just before it boils, stirring slowly with a wire whisk. Strain through wire strainer, stirring with a spoon from the bottom to get all the thick parts through. Keep in fridge until cold and serve cold. Or can be served warm, up to you! Just an FYI, Santa Cruz Organics sells apricot nectar and it runs between $3-4 for a bottle unless it's on sale. For apple cider, get a good cloudy variety that stores usually sell in their produce or refrigerated section. Don't just use apple juice. I used fresh pumpkin that I had roasted the night before, but I'm sure you could use canned as well. May even taste more 'pumpkin-y'. Makes at least 12 good sized servings, probably more.

PUMPKIN JUICE RECIPE BY TASTY

Steps:

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