As autumn graces us with its vibrant colors and cozy vibes, we are starting to see the fall harvest brought into our kitchens. Enter persimmons.
These fruits are at the beginning of their harvesting season and ripen in the coming months as temperatures begin to drop. Right now, we are in the beginning of experimenting how to savor their unique sweetness than in a homemade persimmon simple syrup?
Unveiling the Persimmon
Before we dive into the recipe, let's talk persimmons. These bright-orange fruits are a hallmark of fall, offering a unique balance of honeyed sweetness and subtle spiciness. There are two main varieties: Fuyu, which is sweet and crisp, and Hachiya, known for its soft, jelly-like flesh. Fortunately, the Dupont Circle's Farmers Market has a lot to offer and brings new ideas for cocktails.
Ingredients:
- 3 ripe persimmons
- 1 cup water
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
Method:
In a saucepan, combine the persimmon pieces and water. Bring the mixture to a gentle boil and then reduce the heat to simmer for about 10 minutes, or until the persimmons are soft and easily mashed.
As the persimmon pieces soften, add 1/4 cup of granulated and brown sugar.
Stir until the sugar is combined
Remove the saucepan from the heat and strain the persimmon simple syrup
Let cool until room temperature and refrigerate for your cocktail concoctions.
Cocktail Experimentation
Persimmon simple syrup is interesting within this fall batch. This fall, I have been working with plums, nectarines, dragonfruit and peach simple syrups. Unusually, I have enjoyed this one this particular syrup the most. I have been using this persimmon syrup for soju and sake cocktails. More to come soon.