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

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:


• 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


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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