Simple Homemade persimmon liqueur recipe
Let’s be real here, most of us don’t know what to do with persimmons. They are usually dried in Asia and are consumed in abundance, but due to their different taste, most people don’t experiment with them, which is why today I bring you a simple persimmon liqueur recipe that you are going to love!
This is a perfect boozy solution to use the autumn fruit. Persimmon liqueur is common in stores and is used as a flavor booster in most cocktails. Just a splash of the liqueur will turn any cocktail exotic.
Persimmon liqueur is light orange in color, while some brands mix it with cranberries to make it a pink color that not only looks aesthetically appealing but also boosts the flavor. You can also add it to your cocktails for a pop of color.
Persimmon is mostly bland in taste, as a result, it’s not the most favorite fruit for most, and no complaints there. Also, they tend to get ripe very quickly, so add mushy texture to the bland taste, and well, that does not sound like the yummiest thing.
So, next time you find yourself with a basketful of persimmons, turn them into sweet liqueur for yourself or give it away as a gift for your friends and family.
If you have a small minibar at home, you can also try my Casamigos margarita recipe which is my favorite cocktail year-round! Let’s begin with the recipe.
What You Are Going to Need
- 0.5 liters vodka (cognac, moonshine) or tequila
- 1 large persimmon chopped but not peeled
- 1 lemon (medium)
- 100 gm sugar/ honey
Things to Consider
- The shelf life of persimmon liqueur is up to 2 years.
- If you are using tequila as the alcohol base, you will need to add more sugar, because its flavor is very dominant. However, if you are using the liqueur to make a cocktail or margarita, you don’t need to add more sugar.
- Instead of lemon, you can also add the zest of tangerines, to give it a fruity flavor.
- I love adding 1 cup of cranberries with persimmon because it makes the liqueur sweeter and more fruitful.
- You can also use cherry in the mixture if you want a light purple color to the liqueur.
Homemade persimmon liqueur recipe
Ingredients
- 0.5 liters vodka cognac, moonshine or tequila
- 1 large persimmon chopped but not peeled
- 1 lemon medium
- 100 gm sugar/ honey
Instructions
- Wash the persimmon and lemon.
- Remove the stalk of persimmon and cut it into small pieces. Don’t remove the skin, but do remove the seeds if any.
- Take a glass bottle or jar for infusion and chopped persimmon in the container.
- Put the lemon in boiling water, after a minute or two, take it out and rinse it under running water. Wipe the lemon dry, and remove the zest with a peel, or knife.
- Add the lemon zest into the persimmon, and squeeze half the lemon into the glass jar.
- Pour in sugar or honey, followed by your alcohol base. I am using vodka here.
- Make sure to cover the persimmon by at least 1-2 cm. You can increase the alcohol if needed.
- Now close the container, and make sure it’s airtight. Leave it in a dark room for over 8 days. Make sure to shake the jar every 1-2 days.
- Take out the jar, and strain the liqueur using cheesecloth. Make sure to squeeze the pulp well to drain all the juices.
- Taste and you can add more sugar as desired.
Notes
- The shelf life of persimmon liqueur is up to 2 years.
- If you are using tequila as the alcohol base, you will need to add more sugar, because its flavor is very dominant. However, if you are using the liqueur to make a cocktail or margarita, you don’t need to add more sugar.
- Instead of lemon, you can also add the zest of tangerines, to give it a fruity flavor.
- I love adding 1 cup of cranberries with persimmon because it makes the liqueur sweeter and more fruitful.
- You can also use cherry in the mixture if you want a light purple color to the liqueur.
