One of the things I enjoy about my new homeland is the different fruits and vegetables available, some of which I’ve never come across before. Persimmons caught my eye recently, I loved the vibrant colour and tomatoey shape. There are two types of persimmon, one astringent (yuk) and this sweeter variety that was introduced to Australia in the ’70s. The sweet persimmon (also known as the Fuyu fruit) has a firm texture and a subtle, sweet flavour.
I had no idea what to do with persimmons, so bought a bag, hoping to make a seasonal cocktail. I came across a few recipes for a persimmon sour which seemed like a good place to start.
To make the Persimmon sour, you first need to whizz the persimmons up in a blender to create a puree as they are too firm to smash or muddle as we would do with softer fruits. I blended mine with the juice of half a lime.
Ingredients for a Persimmon Sour
45ml gin
40ml persimmon puree
juice of a freshly squeezed lime
10ml sugar syrup (or to taste)
Method
Shake all ingredients together in an ice-filled shaker until chilled. Strain into a rocks glass and garnish with lime. Enjoy!
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