Thursday, November 17, 2011

Thursty Thursdays - Persimmon Punch

Well, I suck. I have been trying to be better at providing original content on my blog, but I have failed. I wanted so badly to make this Thursty Thursday special with a unique cocktail that I whipped up all by my lonesome. Alas, I was way too tired last night and went to bed remarkably early. I promise that I will make up for it next week with some homemade concoctions (hey, remember when I slaved over a food processor for three hours last weekend?).

For this week's thirst quencher, I thought I would bring you some seasonal flavors that are not often found on everyone's harvest table. Incorporating new flavors should be a priority each season, and that of persimmon is the perfect complement to autumnal scents and spices. Persimmon has always been a staple in our house, but many have not sampled the tomato-shaped fruit with the tough skin and spiced-and-speckled flesh. This cocktail is a great way to pay homage to one of my favorite fall fruits.

Persimmon Punch
  • 2 persimmons, blanched then rough chopped
  • 1 cup of sugar
  • 1 cup of water
> Bring all ingredients to a boil for no more than two minutes.
> Place in blender and mix until smooth.
> Strain through a fine mesh strainer, set aside allowing to cool.
  • 4 oz of persimmon puree (instructions above) to blender
  • 2 oz of orange juice
  • 2 oz of cranberry juice
  • 1 shot of clear rum
> Mix in blender until all ingredients combined. Then, add a splash of ginger ale and mix with a straw.  
> Serve chilled or warm.


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Merci beaucoup!

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