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Persimmon Mojito

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Yield: 2-8 oz cocktails

Ingredients:
6 ounces good rum
6-8 fresh mint leaves, bruised with a mortar and pestle
4 tablespoons fresh squeezed lime juice
2 tablespoons Simple syrup
3 tablespoons persimmon puree
Club soda
lime slices
ice cubes-crushed

Instructions:
Puree persimmons (remove skin), in a blender or juicer.

Place ice in a beverage shaker, add rum, bruised mint leaves, lime juice, and simple syrup. shake well and serve over ice in a tall glass. add the persimmon puree and combine gently, and top off with club soda. Garnish with a lime wedge and mint leaves.

note: to remove the skin from the persimmon, remove green stem. cut two slits with a pairing knife at the top of the fruit and drop in boiling water for about a minute. remove from water and immediately remove the skin. discard.

 

- Recipe courtesy of Susan Salzman

 

 

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