“Hello Pretty Persimmon Fizz Cocktail: A Holiday Showstopper”
The inspiration for this Pretty Persimmon Fizz cocktail stems from a childhood memory. Growing up in Georgia, I remember tasting the fruit of a persimmon tree that grew in my grandmother’s yard. Every year when the tree produced a bright orange fruit, my dear cousin Terry and I would double over in laughter watching each other grimace and pucker at the bitterness of the fruit. Though the memories are happy, this fruit did not make my favorite fruit list.
When visiting a local Trader Joe’s, the pretty orange fruit called the persimmon was showcased front and center in the produce department. Drawn directly to them, without hesitation, they found their way into my buggy. I could hardly wait to get home and try them again.
Sweet! Sweet! Perfection! Surprised! Delicious! Surely not the variety that grew in my grandmother’s yard. So inspired the creation of the Perfect Persimmon Fizz. Give it a try!
Sparkle! Sparkle! XX-gwyn
Pretty Persimmon Fizz
3 Persimmons (You only need 2 for the recipe, but you will need to have one to eat while you mix.)
2 tablespoons of persimmon syrup (recipe below)
1.5 Ounces Aperol
6 ounces Riesling
splash of sparkling soda
persimmon slices and rosemary to garnish
Add the persimmon syrup, the Aperol, and the Riesling in a pretty glass. Give it a stir. Add the ice and a splash of sparkling soda. Garnish with a slice of persimmon and a sprig of fresh rosemary. Enjoy!
Persimmon Simple Syrup
1 cubed persimmon
3/4 cup of sugar
3/4 cup of water
This is a basic simple syrup recipe. To cube the persimmon, slice off the stem and leaves. Carefully peel the skin with a sharp pairing knife. Cut the fruit into cubes. Combine the cubed persimmon, the sugar, and the water in a medium saucepan. Heat the mixture to a boil. Drop the temperature to a simmer and cook for 15 minutes. Use a potato masher to crush the cooked persimmon. Avoid straining. Cool completely. Store in an airtight container
You can keep the simple syrup in the refrigerator for a week. This syrup would be delicious in tea or over waffles.
Copyrights & Credits//Author, Creator, and Photographer: Gwyn @SparklingCharm.com
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