One of the little joys of wintertime produce is persimmons. Whether it’s the short, squat Fuyu or the taller Hachiya (just make sure these are super ripe and soft before eating), they’re a fun deviation from the typical citrus-only season.
Besides scooping straight out and eating, persimmons are great for incorporating into your dishes and drinks. This persimmon-infused margarita is perfect for holiday celebrations when you’re sick of the mulled wines and hot buttered drinks. Make a big batch of the puree, and freeze it for easy persimmon margaritas whenever the craving strikes.
Persimmon margarita recipe
To make simple syrup, add 1 part sugar and 1 part water to a small saucepot. Bring to a boil, stir until the sugar is completely dissolved, and then remove from the heat and let cool fully.
Total time: 20 minutes
- 2 ounces reposado tequila
- 1 Fuyu persimmon
- 1 ounce lime juice
- 2 tablespoons simple syrup
- Sugar and cinnamon, to rim the glass
- Handful ice
- Make the persimmon puree by scooping out the flesh of a Fuyu persimmon, and place it in a blender or food processor. Puree until smooth, and set aside.
- Wet the rim of a cocktail glass with either water or a lime wedge. On a small plate, mix together the sugar and cinnamon, and dip the rim into the mixture until the entire rim is coated.
- In a cocktail shaker, combine the tequila, 2 ounces of persimmon puree, the lime juice, simple syrup and ice. Shake, then pour into the glass, and serve.