I just finished rewatching the complete Harry Potter series. It’s fun to watch something again and have it feel like it’s the first time I have ever watched it. I don’t think I will ever tire of reading the books or watching the movies no matter my age. When I am ninety years old and can hardly see the words I will still find a way to enjoy Harry and his friends as they get themselves into trouble and flick their wands to help them out.
Whenever I read the books or watch the movies I am always curious about some of the delicious sounding food that they serve up like pumpkin pasties, butterbeer or pumpkin juice. So in honour of such an awesome series ( and the perfect pumpkin month) I decided to make some pumpkin juice from scratch.
Unfortunately I do not own a juicer so I had to do this the hard way, meaning pouring the pureed ingredients through a sieve. It works but takes time so if you have a juicer I highly recommend you use it. This juice is less processed then store bought juices and definitely thicker then the juice seen in the movies but I also think this is more realistic and probably much closer to what they would actually have in the wizarding world.
Pumpkin is a starchy vegetable so to counter that I added lemon juice and a very small amount of agave syrup, I also used a small pumpkin that are usually used in pumpkin pies as these ones tend to be sweeter. How sweet or sour you want your juice will be up to you, I personally prefer it with very little amounts that way it is not overpowering the pumpkin taste. Another way to add tartness is to add granny smith apple, or another type of sour apple instead of the pear.
Any left over pulp or juice can be used in other recipes so don’t throw it way. The leftover pumpkin pulp is perfect for smoothies, soups, baked goods, or pumpkin coffee creamer ( this is what I ended up doing). The pear pulp can be eaten like as pearsauce or used in numerous baked goods instead of oil.
I am now off to work on my spells and brew up some other tasty treats!
- 1 Small pumpkin, enough to make 4 cups pumpkin juice
- 2 Anjou pears or 2 apples
- 1 Tsp agave syrup
- ¼ Tsp pumpkin spice or cinnamon
- 1 Tsp lemon juice
- Preheat ove to 375 degrees.
- Cut pumpkin up into wedges and slice each wedge down to the skin horizontally. Place flesh side up on a lined baking tray. Do not add any oils.
- Bake for 30- 45 minutes depending on size or until flesh come away from skin easily.
- Let cool completely.
- While pumpkin is cooling cut pears up into cubes and blend until smooth.
- Add ½ a cup of water to pear puree and pour through a sieve. You may need some more water, but not too much as you don't want to water it down. You need enough pear juice to make two cups.
- Once pumpkin is cool, remove skin and puree the flesh with ½ cup of water.
- Repeat step 6 with the pumpkin, but also add in the agave syrup and pumpkin spice. At this point you will need more water as the pumpkin is thicker. You are aiming for four cups.
- Mix pumpkin juice and pear juice together and add in lemon juice, stir to combine. Chill in refrigerator for one hour. Taste and adjust amount of sweetness/tartness to your preference.
- Will keep refrigerated for one week.