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Frozen Persimmon Margarita Recipe

The flavor of sweet, ripe persimmon added to the typical lime in margaritas is worth the hunt for this foraged fruit.

| October 2017

  • Persimmons are only perfectly ripe once they fall from the tree.
    Photo by Keller + Keller Photography
  • "The Wildcrafted Cocktail: Make Your Own Foraged Syrups, Bitters, Infusions, and Garnishes" by Ellen Zachos.
    Photo courtesy Storey Publishing

Artisanal cocktails have never been more popular, and those carefully crafted beverages have begun to shine a spotlight on their vibrant, specialty ingredients. With The Wildcrafted Cocktail, Ellen Zachos teaches readers how to incorporate common foraged flowers, berries and roots into their own, one-of-a-kind mixed drinks. There are 45 homemade cocktail recipes in this beautiful, full-color book, alongside 50 simple recipes for bitters, syrups, garnishes — anything you might need to make these drinks your own. Bring a natural, delicious twist to your glass!

Frozen Persimmon Margarita Recipe

You may recognize the persimmon as the bright orange fruit that graces high-end grocery stores in autumn. These are Asian persimmons and there’s nothing wrong with them, but the American persimmon is a rarer and more desirable fruit. It’s rare because it isn’t often raised as a commercial crop, although some growers sell the frozen pulp. The very nature of the ripe fruit — soft and mushy — makes picking and shipping American persimmons almost impossible, but the rich sweet flavor, with its caramel overtones, is worth hunting for.

To make one drink:

Ingredients

• Lime juice
• Spicebush sugar rim (recipe below)
• 2 ounces smooth persimmon purée
• 1-1/2 ounces reposado tequila
• 1/2 ounce Cointreau
• 1/2 ounce fresh lime juice
• 1 tablespoon simple syrup
• 1 cup ice cubes
• 1 lime wedge, for garnish



Instructions

1. Rim half of a chilled glass first in lime juice and then the sugar and spicebush blend.

2. Combine the persimmon purée, tequila, Cointreau, lime juice, simple syrup, and ice cubes in a blender. Blend until the texture is thick and smooth. Pour into the rimmed glass and garnish with a wedge of lime.



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