Persimmon Mojitos

October 24, 2011

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Persimmon Mojito | @Susan Salzman | www.theurbanbaker.comPersimmon’s are finally in season and they are all around us. At the market, on my friends tree, and at the local farmers markets. I am a late bloomer when it comes to this overly delicious fruit and it wasn’t until last year that I was introduced to them.

I purchased a few persimmons not really knowing what I was going to do with them.  At the beginning of this year I had bookmarked a post from White on Rice couple for Grandma’s Persimmon Cookies but never got around to making them.  I had also bookmarked Chocolate Persimmon Muffins from one of David Lebovitz’s blog posts, but yet again, failed to follow through. Well, here I am with some very ripe persimmons and a few recipes that have been put at the top of my “to-do” list.

This past weekend was crazy busy.  Lots and lots of sports, thus lots of time spent at the park, a Bat Mitzvah and our school’s big Halloween carnival and fund raiser. Yesterday was spent at the carnival which meant not much good eating and exhausting every ounce of energy left in my body.  Prior to heading over to school that morning, I made a big batch of Beef Goulash, washed my lettuce, roasted the veggies for carrot soup, and pureed some persimmons.

Persimmon Puree - While in season, freeze it in ice cube trays and save for more sweet and savory recipes | @Susan Salzman | www.theurbanbaker.com

Upon returning from the “Hoot” and after a 40 minute nap, I started dinner.  I was going to attempt to make the chocolate persimmon muffins, but it didn’t happen. Instead, I took some of the persimmon puree and made a cocktail.  I don’t even drink, but I guess that is what I needed.  M and I sipped on these mojitos while I made the salad dressing and pureed the soup.  I froze the rest of the puree in ice cube trays which now rest comfortably in my freezer for either a sweet treat or more mojitos.

This drink is the perfect blend of sour and sweet.  Not too strong, but just enough of a kick to confirm that this is not a slushy, but indeed a super good cocktail.

Persimmon Mojito
yield: 2-8 oz cocktails
adapted from here

ingredients:
6 ounces good rum
6-8 fresh mint leaves, bruised with a mortar and pestle
4 Tbsp. fresh squeezed lime juice
2 Tbsp. Simple syrup
3 Tbsp. persimmon puree
Club soda
lime slices
ice cubes-crushed

instructions:
• puree persimmons (remove skin), in a blender or juicer.
• place ice in a beverage shaker, add rum, bruised mint leaves, lime juice, and simple syrup. shake well and serve over ice in a tall glass. add the persimmon puree and combine gently, and top off with club soda. Garnish with a lime wedge and mint leaves.

note: to remove the skin from the persimmon, remove green stem. cut two slits with a pairing knife at the top of the fruit and drop in boiling water for about a minute. remove from water and immediately remove the skin. discard.
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Persimmons - 'Tis the Season | @Susan Salzman | www.theurbanbaker.com

Lots more to do with Persimmons:

Persimmon Clementine Marmalade – Kitchen Confidante
Persimmon Pudding Cake – Simply Recipes
Persimmon Cupcakes – Cupcake Project
Spiced Persimmon Tart - A Baking Life

{ 10 comments… read them below or add one }

1 Lucy Lean October 24, 2011 at 12:59 pm

Love Persimmons and luckily our neighbor has a tree that is full of fruit. Cocktails sound good!

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2 Brooke @ Food Woolf October 24, 2011 at 1:14 pm

Good use of ingredients!

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3 Alison @ Ingredients, Inc. October 24, 2011 at 1:18 pm

awesome idea!

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4 Allison [Girl's Guide to Social Media] October 24, 2011 at 1:46 pm

I am having such a long day at work today. I could use one of those mojitos right about NOW.

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5 Nancy@acommunaltable October 24, 2011 at 7:43 pm

I’ve been wanting to experiment with persimmons and I think this just might be the perfect recipe to start with!!!
I definitely could have used SEVERAL of these last week!!

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6 Esi October 24, 2011 at 10:25 pm

Love mojitos and I love persimmons. Never would have thought to combine the two. Brilliant.

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7 Sylvie @ Gourmande in the Kitchen October 25, 2011 at 1:32 am

Persimmons are here?! Oh I’m so excited I love them so much I even wrote a whole post about the last year! lol Can’t wait to get my hands on some. That tip about putting the puree in the freezer by the way is genius.

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8 marla {family fresh cooking} October 25, 2011 at 4:59 am

What a gorgeous cocktail. I am not sure I have ever had persimmons – but must now!

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9 Amanda October 25, 2011 at 10:51 am

You make everything beautiful. :)

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10 Georgia Pellegrini October 27, 2011 at 7:43 pm

I never would have thought to put persimmon in a drink, but these look divine. Don’t you love when impulsive kitchen decisions turn out delicious? And great idea freezing the extra pulp in ice trays!

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