Persimmon Mojitos

food52_02-05-13-5094

Serves 1

Persimmon Syrup:

  • Flesh of one ripe persimmon, seeds and skin removed
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1 pinch cinnamon, ginger, nutmeg, and cloves
  • 1 tablespoon vanilla extract
  1. Combine persimmon flesh, brown sugar, water, and spices in a small saucepan over medium heat and bring to a boil. Allow to simmer about 5 minutes. Remove from heat and stir in vanilla. Allow to cool slightly.
  2. Once cooled, purée syrup mixture and strain into a bottle to remove any bits of flesh that haven’t broken down (syrup will be on the thicker side — that is okay, you just don’t want any stringy flesh or bits of skin that may have gotten into the mixture).
Persimmon Mojito

  • 3-5 mint leaves
  • 1 pinch lime zest
  • 1 ounce lime juice
  • 2 ounces persimmon syrup
  • 1 ounce rum (I used a lightly spiced rum, but a white rum also works well here)
  • 2 ounces club soda (optional)
  1. Muddle mint leaves and lime zest in the bottom of a glass. Add lime juice, persimmon syrup, and rum. Give it all a quick stir, add a few ice cubes and club soda if desired. Top with a sprig of mint and serve.
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2 comments on “Persimmon Mojitos

  1. roodonfood says:

    Great idea. I’m always looking for ways to use fresh fruit. Thanks for this. The only thing I’ve made with persimmon previously was chutney.

  2. […] Persimmon Mojitos (sthlmaftereight.wordpress.com) […]

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