Cranberry and Pumpkin Smash
Ingredients
1 blood orange, sliced
200 g. pumpkin, peeled, cubed
3 orange liqueur, (optional)
250 g. water
400 ml orange juice
60 g. mango, cut into 2 cm cubes
20 ml agave syrup, (light)
1 lime, juice of
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, (optional)
50 amaretto, (optional)
1 lime, juice of
4 mint leaves
60 g. chocolate sandwich cookies
3 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)
Cranberry and Pumpkin Smash
Ingredients
1 blood orange, sliced
200 g. pumpkin, peeled, cubed
3 orange liqueur, (optional)
250 g. water
400 ml orange juice
60 g. mango, cut into 2 cm cubes
20 ml agave syrup, (light)
1 lime, juice of
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, (optional)
50 amaretto, (optional)
1 lime, juice of
4 mint leaves
60 g. chocolate sandwich cookies
3 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)