Mexican Pumpkin Punch
Votes: 3
18+ Excessive alcohol consumption is harmful to your health!
Time: 35 min.
Complexity: easily
Servings: 8-12
Complexity: easily
Servings: 8-12
Mexican Pumpkin Punch - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups lightly packed dark brown sugar
- 4 tubes cinnamon
- 850 g pumpkin puree
- Juice of two limes
- Zest of two limes
- Rum (optional)
- Pineapple slices, pecans, for garnish (optional)
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Recipes with similar ingredients: brown sugar, cinnamon, pumpkin puree, lime juice, lime zest, rum, Pineapple, pecans
Cooking the dish according to the recipe:
- Pour 12 cups of water into a saucepan, add sugar, and cinnamon sticks. Place the saucepan on the stove and heat, stirring, until the sugar dissolves. Add the pumpkin puree, lime juice, and lime zest and continue to simmer over low heat, stirring, for 15 minutes. Remove the saucepan from the stove and let the syrup cool for 2-3 hours, until the pumpkin pulp settles to the bottom. Strain the pumpkin punch through a sieve and pour into a pitcher. Chill before serving.
- Pour pumpkin punch into glasses filled with ice, add rum, pineapple slices, and pecans if desired. Garnish the pumpkin punch glasses with cinnamon sticks.
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