RECIPE:
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SPICED PUMPKIN BELLINI COCKTAIL
Pumpkin season is here! Every year we work in partnership with Good Food Oxford, to help reduce the tons of pumpkin thrown out around Halloween. Last year 18,000 tonnes of pumpkin were wasted!
We have pumpkin specials on our menu all week, using produce from our garden and we are giving out pumpkin recipes for you to try at home.
To help, you can buy local edible pumpkins and use the flesh to make one of our delicious recipes!
Ingredients
​Spiced Pumpkin Shrub:
250g peeled pumpkin, cut into 1cm cubes
50g honey
1 star anise
1 tsp ground ginger
1.5 tsp ground cinnamon
1 cardamom, crushed
Half nutmeg, grated
40ml apple cider vinegar
200g caster sugar
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Prosecco
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(This makes enough for about 10 Bellini's!)
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Recipe
Pumpkin Shrub:
Place the pumpkin, honey, star anise, nutmeg, ginger and cinnamon in a roasting tin (shake to make sure the pumpkin is coated in the spices) and cover with foil. Cook on 160C for about an hour. Once roasted and soft, remove the star anise and cardamom pod and place in a blender (including any juices). Add the sugar and vinegar and blend. Pass through a fine sieve. This is your pumpkin shrub made - refrigerate until required. This will last for up to 4 weeks in the refrigerator.
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To Serve:
Measure 20ml of the pumpkin shrub into a champagne flute. Top up with around 100ml of Prosecco and give it a gentle stir. Sit back and enjoy!
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If you would like to print this recipe out, you can link on the pdf link here.