Persimmon Cosmo Recipe


Nutrition

Cal/Serving: 1,054
Daily Value: 53%

Low-Fat, Low-Sodium
Low-Fat-Abs, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat2g3%
Saturated0g0%
Carbs197g66%
Fiber0g1%
Sugars14g0%
Protein5g9%
Sodium10mg0%
Calcium152mg15%
Magnesium4mg1%
Potassium1731mg49%
Iron14mg75%
Zinc0mg0%
Vitamin A22IU0%
Vitamin C369mg614%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg1%
Niacin (B3)0mg1%
Vitamin B60mg1%
Folic Acid (B9)4µg1%
Vitamin E0mg0%
Vitamin K0µg0%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Add some Mediterranean flavors to your next casserole dish.

Courtesy of Food & Style

Persimmons are fruit trees that are native to China, but they’re now grown in many parts of the world. There are two main varieties of persimmons: non-astringent and astringent. The difference between the two types is the amount of tannins in the fruit. The heart-shaped Hachiya persimmons, perhaps the most common variety, are astringent. Before they ripen, they’re loaded with bitter tannins and are not palatable, but once they’re perfectly ripe and their flesh has completely softened they become quite sweet.

The more squat shaped Fuyu persimmons, on the other hand, are non-astringent and have much less tannins than their widely grown cousins. They’re sweet even when still firm, although they’ll also turn mushy quite rapidly toward the end of the ripening process.

Both kinds of persimmons are absolutely luscious in this cocktail. If using Fuyu, their flesh can still be firm, but their color should be deep-tangerine. If using Hachiya, the fruits should be soft with a vibrant, orange-red skin.

3.8
Ratings10

INGREDIENTS

For the persimmon purée :

  • 1 pound very ripe Fuyu or Hachiya persimmons (3 medium), peeled and cut in 1-inch pieces
  • 1 tablespoon fresh lime juice

For the drink :

  • 4 ounces vodka
  • 3 ounces persimmon purée
  • 1 ounce fresh lime juice
  • 1 ounce St. Germain elderflower liqueur
  • 2 dashes lemon bitters
  • 2 lime wheels as garnish

DIRECTIONS

For the persimmon purée :

Place the persimmon pieces and lime juice in the bowl of a food processor. Pulse until finely chopped. Scrape the sides of the bowl, then process the persimmons at high speed for about 1 minute, until liquidy and very smooth. You should have 1 1/2 cups or (12 ounces) of purée, enough to make 8 cocktails. Transfer to a squeeze bottle. The purée can be refrigerated for up to 24 hours.

For the drink :

Fill a shaker 2/3 of the way with large ice cubes. Add the vodka, persimmon purée, lime juice, liqueur, and bitters. Shake until the outside of the shaker becomes frosted and strain into martini glasses. Garnish each glass with a lime wheel and serve ice-cold.

Recipe Details

Servings: 1

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human