Pumpkin juice has an earthy, starchy flavor with a trace of corn-like sweetness. It's not especially delicious on its own, but is a powerfully appealing quencher when mixed with other juices. You will need a fruit or vegetable juicer for this recipe.
Makes 4 grown-up or 6 kid-size servings
1 small sugar pumpkin
1 cup apple juice
1/2 cup pineapple juice
The easiest way to peel a pumpkin is to use a sturdy serrated knife. Set the pumpkin down firmly on its bottom. Steady it with one hand while you saw off the peel in vertical strips, tracing the round form of the pumpkin as you saw downward. Split the pumpkin in half and scoop out the seeds (discard or reserve them as you wish). Chop the pumpkin flesh into chunks small enough to fit in your juicer.
Juice the pumpkin chunks following your juicer's instructions. You should have 2 to 3 cups. Strain the juice into a pitcher and add apple and pineapple juice to taste. Serve iced.
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