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.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- As banking goes mobile, branch closures rip through local economy
- Jerome Bettis to be enshrined in hall of fame
- Tennessee quarterback Peterman considers transfer to Pitt
- Pitt upsets No. 8 Notre Dame to snap losing streak
- Suggestions are aplenty on what Penguins need to break through
- Gulls fleeing frozen Great Lakes fill skies over Pittsburgh’s Point
- Burrell wrestling wins 9th straight Class AA team title
- Starkey: Pitt needs this version of James Robinson
- City crews getting ready for winter storm expected Sunday, Monday
- Westmoreland museum spotlights artist John Kane’s late-in-life fame
- Franklin Regional wrestling rallies to top Belle Vernon, defends team title