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  2. Recipes
  3. Cranberry and Pumpkin Smash

Cranberry and Pumpkin Smash

Ȑ
Difficulty
Low
ȑ
Time
50 min
&
Author
lorem ipsum

Ingredients

Servings: 4
Makes:

1  blood orange
200 g. pumpkin
3 Tbsp. orange liqueur
250 g. water
400 ml orange juice
60 g. mango
20 ml agave syrup
1  lime
  orange food coloring
1 tsp. ground cinnamon
0.25 tsp. ground nutmeg
6  ice cubes
300 ml cranberry juice
200 ml pomegranate juice
60 ml grenadine
30 ml crème de cassis
50  amaretto
1  lime
4  mint leaves
60 g. chocolate sandwich cookies
3 Tbsp. grenadine


Instructions

STEP 1/7

Preheat the oven to 180ºC

Line one of the baking trays with parchment paper.  

STEP 2/7

Place blood orange slices onto the lined baking tray

Add cubed pumpkin onto the second baking tray

Sprinkle the pumpkin cubes with 3 Tbsp water

Place both trays in the oven

Bake at 180ºC for 25-30 minutes or until the pumpkin is soft and the orange slices look dried

Remove the baking trays from the oven

Let cool completely

STEP 3/7

Transfer the roasted pumpkin into the Thermoresist Glass Blender

Add 250 g water into the Thermoresist Glass Blender

Assemble the Thermoresist Glass Blender attachment to the machine

Attach the lid and ensure it is securely closed

Blend until smooth

STEP 4/7

Add orange juice, mango, agave syrup, lime juice, orange liqueur, cinnamon, nutmeg, 6 ice cubes into the Thermoresist Glass Blender

Attach the lid and ensure it is securely closed

Pulse until combined

Strain the mixture through a sieve into a large jug

Refrigerate until ready to serve

STEP 5/7

Retrieve and clean the Thermoresist Glass Blender

Add cranberry and pomegranate juice, grenadine, Crème de Cassis, Amaretto, lime juice, mint leaves, 4 ice cubes into the Thermoresist Glass Blender

Assemble the Thermoresist Glass Blender attachment to the machine

Attach the lid and ensure it is securely closed

Pulse until combined

Strain the mixture through a sieve into a large jug

Refrigerate until ready to serve

Remove the attachment from the machine

STEP 6/7

Assemble the Food Processor attachment to the machine

Fit the Knife blade to the machine

Add chocolate sandwich cookies into the Food Processor bowl

Attach the lid and ensure it is locked into place

Pulse until fine crumbs formed

Transfer the biscuit crumbs onto a small plate

Add grenadine onto a separate small plate

Take one of the Margarita glasses

Carefully dip the rim of the glass into the grenadine, allow the excess to drip off

Dip into the biscuit crumbs and set aside

Repeat the same process with the remaining glasses

STEP 7/7

To Finish

Fill each glass with the orange mixture until two thirds full, approx. 140 ml

Add approx. 50 ml of the red mixture, leaving a 1 cm gap between the drink and the glass rim

Float a slice of the dried blood orange on top of each drink

Drizzle some of the grenadine syrup down one side of the rim of each glass (optional)

  1. Back to homepage
  2. Recipes
  3. Cranberry and Pumpkin Smash

Cranberry and Pumpkin Smash

Ȑ
Difficulty
Low
ȑ
Time
50 min
&
Author
lorem ipsum
Servings:4
Makes:

Ingredients


1  blood orange
200 g. pumpkin
3 Tbsp. orange liqueur
250 g. water
400 ml orange juice
60 g. mango
20 ml agave syrup
1  lime
  orange food coloring
1 tsp. ground cinnamon
0.25 tsp. ground nutmeg
6  ice cubes
300 ml cranberry juice
200 ml pomegranate juice
60 ml grenadine
30 ml crème de cassis
50  amaretto
1  lime
4  mint leaves
60 g. chocolate sandwich cookies
3 Tbsp. grenadine

Instructions

STEP 1/7

Preheat the oven to 180ºC

Line one of the baking trays with parchment paper.  

STEP 2/7

Place blood orange slices onto the lined baking tray

Add cubed pumpkin onto the second baking tray

Sprinkle the pumpkin cubes with 3 Tbsp water

Place both trays in the oven

Bake at 180ºC for 25-30 minutes or until the pumpkin is soft and the orange slices look dried

Remove the baking trays from the oven

Let cool completely

STEP 3/7

Transfer the roasted pumpkin into the Thermoresist Glass Blender

Add 250 g water into the Thermoresist Glass Blender

Assemble the Thermoresist Glass Blender attachment to the machine

Attach the lid and ensure it is securely closed

Blend until smooth

STEP 4/7

Add orange juice, mango, agave syrup, lime juice, orange liqueur, cinnamon, nutmeg, 6 ice cubes into the Thermoresist Glass Blender

Attach the lid and ensure it is securely closed

Pulse until combined

Strain the mixture through a sieve into a large jug

Refrigerate until ready to serve

STEP 5/7

Retrieve and clean the Thermoresist Glass Blender

Add cranberry and pomegranate juice, grenadine, Crème de Cassis, Amaretto, lime juice, mint leaves, 4 ice cubes into the Thermoresist Glass Blender

Assemble the Thermoresist Glass Blender attachment to the machine

Attach the lid and ensure it is securely closed

Pulse until combined

Strain the mixture through a sieve into a large jug

Refrigerate until ready to serve

Remove the attachment from the machine

STEP 6/7

Assemble the Food Processor attachment to the machine

Fit the Knife blade to the machine

Add chocolate sandwich cookies into the Food Processor bowl

Attach the lid and ensure it is locked into place

Pulse until fine crumbs formed

Transfer the biscuit crumbs onto a small plate

Add grenadine onto a separate small plate

Take one of the Margarita glasses

Carefully dip the rim of the glass into the grenadine, allow the excess to drip off

Dip into the biscuit crumbs and set aside

Repeat the same process with the remaining glasses

STEP 7/7

To Finish

Fill each glass with the orange mixture until two thirds full, approx. 140 ml

Add approx. 50 ml of the red mixture, leaving a 1 cm gap between the drink and the glass rim

Float a slice of the dried blood orange on top of each drink

Drizzle some of the grenadine syrup down one side of the rim of each glass (optional)

Notes