TribLIVE

| Lifestyles


 
Larger text Larger text Smaller text Smaller text | Order Photo Reprints

Looking for a seasonal twist for cocktails? Try persimmon

About The Tribune-Review
The Tribune-Review can be reached via e-mail or at 412-321-6460.
Contact Us | Video | Photo Reprints
Susan Salzman
Persimmon Mojito Photo: Susan Salzman

By Susan Salzman

Published: Tuesday, Nov. 20, 2012, 8:56 p.m.

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.

Persimmon Mojito

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

Club soda

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

Most-Read Stories

  1. Kovacevic: Bylsma’s moves — yes, moves — pay off
  2. Penguins rally to escape with a victory in Game 1 against Columbus
  3. Physical Columbus team is a hit in playoff opener against Penguins
  4. Former Apollo Police Chief Breznican scheduled for release from Armstrong County Jail
  5. Police see no sign Franklin Regional stabbing suspect was bullied
  6. Obama hopes to replicate CCAC job training efforts across United States
  7. `Women Build’ tackles two Armstrong Habitat projects
  8. At least three people dead in Armstrong County crash
  9. Play of the game: Sutter’s goal completes rally
  10. Apollo Earth Day Dash to benefit trail expansion
  11. Kittanning suspect waives prelim on drug charges
Subscribe today! Click here for our subscription offers.