Picking out persimmons
When buying persimmons, go for the ones that feel heavy and have a glossy, ﬁrm skin. Store them at room temperature. If you don’t have persimmons, use a ripe mango instead. Since both are soft fruits, you’ll need to use a dual disc juicer, food processor, or blender.
The following recipe combines persimmons with another Asian delight, the lychee, in the form of lychee liqueur. Expect to knock your guests’ shoes off with these oriental flavors.
Persimmon and Lychee Gimlet
- 1 ripe persimmon, peeled and cored (or 1 mango)
- 3 tablespoons (45ml) cranberry vodka
- 1 tablespoon (15ml) lychee liqueur
- 1 teaspoon (5ml) lime cordial
- 3 mint leaves
- crushed ice
- Process persimmon through juicer using Purée Extractor.
- Add cranberry vodka, lychee liqueur, 1 ounce persimmon purée, lime cordial, and mint leaves into a cocktail shaker.
- Add ice and shake vigorously.
- Pour into chilled glass.