Description
A delicious homemade persimmon syrup that can be used in various desserts and drinks.
Ingredients
Scale
- 2 cups persimmon (chopped for Fuyu, scooped pulp for ripe Hachiya, approx 4 persimmons)
- 1 cup granulated sugar (200g)
- 1 cup water (240ml)
Instructions
- In a saucepan, combine persimmons (chopped or scooped), water, sugar, and any optional spices or lemon juice. Heat over medium heat, stirring until the sugar dissolves.
- Let simmer for 15-20 minutes. For Fuyus, gently mash the pieces as they soften. For Hachiyas, the pulp will naturally break down.
- Allow it to cool, then pour the mixture through a fine mesh sieve or cheesecloth over a bowl, pressing to extract the liquid.
- Let the syrup cool to room temperature, then pour it into a clean glass jar or bottle. Store in the refrigerator for up to 2 weeks.
Notes
- Fuyu Persimmons: Use when firm or slightly soft; they hold their shape well and are easy to dice.
- Hachiya Persimmons: Use only when fully ripe and soft. Their sweet, jelly-like pulp blends smoothly into the syrup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Condiments
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg