This drink is so satisfying and filling. The natural colour that it gets from the pumpkin is so attractive that you’ll want to keep refilling your glass. This recipe calls for the pumpkin to be raw but if you like, you can steam the pumpkin and then puree in the blender with the other ingredients. Do not skimp on using the Angostura Bitters because it really brings flavour to the punch. If you like, add a pinch of ground cinnamon to the mix.
(Photo by Cynthia Nelson)
This pumpkin punch is best served very cold instead of with ice. Make it a day ahead before use so that the flavours can meld and develop or make it early in the morning if you plan to serve it in the afternoon.
INGREDIENTS
2½ cups chopped orange-flesh pumpkin
2½ cups water
10 shakes Angostura bitters
½ teaspoon vanilla essence
½ can condensed milk (less or more to suit your taste)
DIRECTIONS
Add all the ingredients to a blender and blend for 1 minute until the mixture is smooth
Pour into a jug and refrigerate
Serve cold
NOTE
For a smoother drink, pass the punch through a sieve.
If your blender is not large, work in batches.
