Looking for a seasonal twist for cocktails? Try persimmon
Persimmons are finally in season and they are all around us. At the supermarket, at farmers markets and, if you're lucky, on your own tree. I am a late bloomer when it comes to this delicious fruit — it wasn't until last year that I was introduced to them.
I bought a few persimmons not really knowing what I was going to do with them. I bookmarked a post from the blog White on Rice for Grandma's Persimmon Cookies but never got around to making them. I also bookmarked Chocolate Persimmon Muffins on another blog but, again, failed to follow through.
Soon enough, I found myself with some ripe persimmons and a few recipes that I had put at the top of my “to-do” list. After a 40-minute nap, I started dinner. I resolved to attempt the chocolate persimmon muffins, but it didn't happen. Instead, I pureed the persimmon and made a cocktail. I don't even drink, but I guess that is what I needed.
My husband and I sipped on these mojitos while I made salad dressing and pureed soup. I froze the rest of the persimmon puree in ice-cube trays, which now rest comfortably in my freezer for either a sweet treat or more mojitos.
This drink is the perfect blend of sour and sweet — not too strong, but with just enough of a kick to confirm that this is not a slushy but, indeed, a superlative cocktail.
Susan Salzman is a writer for www.oneforthetable.com.
3 tablespoons persimmon puree (see note)
6 ounces good rum
6-8 fresh mint leaves, bruised with a mortar and pestle, plus more for garnish
4 tablespoons fresh-squeezed lime juice
2 tablespoons simple syrup
Lime slices, for garnish
Place ice in a beverage shaker, add rum, bruised mint leaves, lime juice and simple syrup. Shake well and pour over crushed ice in a tall glass. Add the persimmon puree and combine gently, and top off with club soda.
Garnish with a lime wedge and mint leaves.
Note: To puree persimmons, follow these steps. First, remove the green stem, cut two slits through the skin with a paring knife at the top of the fruit, and drop in boiling water for about a minute. Remove from water and immediately remove and discard the skin. Puree in a blender or juicer. Leftover puree can be frozen in an ice cube tray.
Makes two 8-ounce cocktails.