What do pumpkins and pomegranates have in common? They are both delicious seasonal ingredients – especially when a little PAMA pomegranate liqueur is swirled into the mix! This video shows how to make a puree that can be served as a side dish, and also mixed into cocktails!
Pumpkin Pomegranate Puree
1 small sugar pumpkin, halved and seeds removed
1/4 cup cream
1/4 cup PAMA liqueur
Seasonings to taste (butter, salt, pepper, sage)
Bake pumpkins at 350 – 400 fahrenheit for about an hour. Let cool, then scoop pumpkin flesh into a bowl. Add cream and PAMA pomegranate liqueur. Blend with a hand mixer or in a blender. Put half the puree into a bowl and season with butter, salt, pepper and ground sage. Sprinkle with 10-12 pomegranate seeds.
Strained pumpkin pomegranate puree
1/4 ounce cream
3/4 ounce PAMA Pomegranate liqueur
3/4 ounce fresh lemon juice
2 ounces vanilla vodka
Garnish: dash nutmeg
Strain pumpkin pomegranate puree through a sieve. Scoop 1 heaping tablespoon of strained puree into a cocktail shaker. Add other ingredients. Shake well with ice. Strain into a martini glass. Sprinkle nutmeg on surface of the drink.