Ingredients

• 1 Blood Orange
• 200g Pumpkin
• 60g Mango
• 2 Limes
• 3 tablespoons Water
• 250g Water
• 400ml Orange Juice
• 20ml Light Agave Syrup
• 30ml Orange Liqueur
• 1 teaspoon Ground Cinnamon
• ¼ teaspoon Ground Nutmeg
• 10 Ice Cubes
• 300ml Cranberry Juice
• 200ml Pomegranate Juice
• 60ml Grenadine
• 30ml Crème De Cassis
• 50ml Amaretto
• 4 Mint Leaves
• 60g Oreo Sandwich Cookies
• 3 tablespoons Grenadine

Tools

• Oven
• Parchment paper
• Baking tray - large
• Baking tray - large
• Glass thermoresist blender - cooking chef xl
• Jug
• Jug
• Food processor attachment
• Plate
• Plate
• Margarita glass

Method

1. Pre-heat oven - 180°C
2. Line a clean baking tray with parchment paper
3. Place blood orange on the baking tray
4. Place pumpkin on a clean baking tray
5. Sprinkle with water
6. Place both baking trays in the oven
7. Bake - 25 min, 180°C
8. Remove from oven and let cool
9. Transfer the roasted pumpkin to Glass thermoresist blender
10. Add water to the Glass thermoresist blender
11. Assemble the Thermoresist Glass Blender attachment to the machine
12. Attach the lid and ensure it is securely closed
13. Blend until smooth
14. Add orange juice, mango, light agave syrup, lime, orange liqueur, ground cinnamon, ground nutmeg and ice to the Glass thermoresist blender
15. Pulse until combined
16. Strain mixture into jug through a sieve
17. Refrigerate until needed
18. Retrieve and clean the Thermoresist Glass Blender
19. Add cranberry juice, pomegranate juice, grenadine, crème de cassis, amaretto, lime, mint leaves and ice to the Glass thermoresist blender
20. Assemble the Thermoresist Glass Blender attachment to the machine
21. Attach the lid and ensure it is securely closed
22. Pulse until combined
23. Strain mixture into jug through a sieve
24. Refrigerate until needed
25. Remove the attachment from the machine
26. Assemble the Food Processor attachment to the machine
27. Fit the knife blade to the Food Processor bowl
28. Add oreo sandwich cookies to the Food processor attachment
29. Attach the lid and ensure it is locked into place
30. Pulse until fine crumbs form
31. Transfer crumbs to plate then set aside
32. Add grenadine to a clean plate
33. Take one of the Margarita glasses
34. Carefully dip the rim of the glass into the grenadine, allow the excess to drip off
35. Dip into the biscuit crumbs and set aside
36. Repeat the same process with the remaining glasses
37. Fill each glass with the orange mixture until two thirds full, approx. 140 ml
38. Add approx. 50 ml of the red mixture, leaving a 1 cm gap between the drink and the glass rim
39. Float a slice of the dried blood orange on top of each drink
40. Serve

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