Copycat Wizarding World Pumpkin Juice
Try this Copycat Wizarding World of Harry Potter Pumpkin Juice recipe.
Try this Copycat Wizarding World of Harry Potter Pumpkin Juice recipe.
- Carbohydrate 103.574859999495 g
- Cholesterol 0 mg
- Fat 1.29560999990814 g
- Fiber 2.49260005522906 g
- Protein 1.30752999995801 g
- Saturated Fat 0.282429999952394 g
- Serving Size 1 1 Serving (1419g)
- Sodium 27959.3180802222 mg
- Sugar 101.082259944266 g
- Trans Fat 0.577066999969468 g
- Calories 424 calories
Step-by-step
- Start by placing your half a pumpkin or squash in a baking tray lined with a layer of water. Roast for approx 40 minutes at 180C until soft when fork is pressed in.
- Remove from oven, cool and remove skin.
- In a blender, combine the squash and water and blend. You can also put the pumpkin through the juicer, following it with water (putting just the pumpkin through does next to nothing).
- In a saucepan, combine the 1.25 cups of the pumpkin juice with the apple juice, apricot nectar, vanilla essence, 2 tsp pumpkin pie spice and sugar. Bring to a boil then reduce to a simmer for 20-30 minutes.
- The whole point of this? By simmering you'll be reducing the water so it'll have a more concentrated taste and will help the spices infuse with the juices, which plays a big part in the taste.
- Chill and serve (although served hot is wonderful too!)
The ingredient list alone does not reveal how much control you have over the final viscosity of the beverage. Store-bought nectars provide uniform sweetness, but incorporating a roasted squash base introduces natural starches that packaged juices cannot replicate on their own. Roasting the squash at 180 degrees Celsius until a fork pierces the flesh easily breaks down internal cell walls, releasing natural sugars that add body to the liquid.
Pureeing that roasted flesh with water requires a high-powered blender to achieve a smooth suspension; otherwise, gritty particles will settle at the bottom of the glass. Straining the blended squash through a fine-mesh sieve removes stubborn fibers before the puree meets the saucepan. Simmering the combined apple juice, apricot nectar, and spices for twenty to thirty minutes drives off excess moisture, concentrating the flavors and allowing the warm aromatics of the pumpkin pie spice to fully penetrate the liquid.
Batch preparation yields enough volume to warrant proper refrigeration strategies. Storing the finished beverage in a sealed glass pitcher for up to forty-eight hours allows the spices to mellow and meld further. Settling will occur naturally during chilling, so always shake or stir the container vigorously before pouring.
