Recipe: Persimmon margarita
This recipe adds a dash of cinnamon to spice up the mix. Recipe: Persimmon margarita (Kirk McKoy / Los Angeles Times / November 8, 2013)
Total time: 12 minutes
Note: Adapted from Tim Staehling, the Hungry Cat. To make simple syrup, heat equal parts sugar and water until the sugar has dissolved. Remove from heat and cool before using.
2 to 3 ripe Fuyu persimmons
1/2 ounce simple syrup (or to taste)
Ground cinnamon, for rimming the glass
Fine salt, for rimming the glass
Lime wedge, for rimming the glass
1 3/4 ounce tequila reposado
1 ounce lime juice, fresh-squeezed
Lime wheel, for garnish
1. Make the persimmon purée: In a blender, purée the persimmons (with skins), adding simple syrup to taste. This makes about one-half cup purée. The purée will keep, covered and refrigerated, for up to 1 week.
2. Prepare a martini glass by placing 1 part cinnamon and 2 parts salt (taste and adjust ratio as desired) on a small plate, wet the rim of the glass with a lime wedge, then dip it in the mixture. In a cocktail shaker with ice, combine the tequila, 1 1/2 ounces of persimmon purée and lime juice. Shake vigorously and strain into the rimmed glass. Garnish with a lime wheel.
Each cocktail: 242 calories; 1 grams protein; 35 grams carbohydrates; 6 grams fiber; 0 fat; 0 cholesterol; 24 grams sugar; 3 mg. sodium.