This is actually a cross between a syrup and a puree. This sweet syrup can act as a base for a variety of persimmon cocktails. You can use either ripe (firm) or very ripe (liquidy) Fuyu persimmons in this recipe.
For this recipe you’ll need:
- 4 cups water
- 2 pounds persimmons peeled, cored and cut into chunks
- 1″ slice of fresh ginger, cut into quarters
- peel of 1 lemon (use a vegetable peeler)
- 1 cinnamon stick
Put everything into a large pot and simmer over medium heat for 1 hour. Do not cover the pot.
Remove the cinnamon stick and put the persimmon mixture into a food processor. Process until very smooth.
Press the mixture through a sieve. Be patient, it can take a while since the mixture is thick.
Store in the refrigerator.
Try these cocktails using your syrup.
- Persimmon Spritzer
- Persimmon Bourbon Cooler
- Persimmon Bellini
- Nihombashi Cocktail (Persimmon Manhattan)