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Signature Cocktail #2: Persimmon Champagne
By Lauren Kathryn on Nov 30, 2012 at 10:57 am in
Happy Friday, readers! We’re sending you off into the weekend with a vibrant clean cocktail, created by our wedding wellness expert, Carlene Thomas, RD. Since persimmons abound this time of year, she decided to put them to good use, choosing the Fuyu variety for today’s recipe. (Distinguished by their squat shape, “flat” bottom, and deep orange color, Fuyus are sweet but not cloyingly so, and they have a mild, pumpkin-like flavor.) We’ll let Carlene describe in detail how to make this mouthwateringly delicious libation, perfect for a wedding toast on a nippy November night.
’Tis the season to break out the bubbly with winter flair! Persimmons are a festive orange fruit with cinnamon spice undertones, and they offer the kind of winter bliss that warms hearts and fights colds with an abundance of vitamin C. This persimmon-champagne mix makes an especially cozy cocktail. Might we suggest snuggling up with your significant other in front of a blazing fireplace beneath a sprig of mistletoe?
♦ 1 tablespoon of Fuyu persimmon nectar
♦ Champagne to fill traditional glass
To Make Persimmon Nectar
Peel 1 persimmon and chop into cubes. Place in a small pot on the stove with water to cover. Cook on medium until the persimmon is easily speared with a fork. Add a spoonful of sugar to sweeten and blend in an immersion blender or a standing blender. Return the purée to the stovetop and allow it to reduce slightly.
To Prepare the Cocktail
Add 1 tablespoon of the persimmon nectar to the bottom of a champagne glass. Fill the remainder of the glass with champagne or prosecco and stir. Garnish with a wedge of persimmon so that guests can enjoy the fresh fruit on its own.
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What's Being Said
Sara, Jun 4, 2013 at 2:28 pm
Serious yum. If my mouth waters when I see this post does that make me an alcoholic? :-/
Lauren, Jun 4, 2013 at 2:28 pm
Haha, definitely not!
Carlene Thomas RD – Carlene's Figments » Persimmon Champagne Cocktail, Jun 4, 2013 at 2:28 pm
[...] the Limn and Lovely clean signature cocktail post to learn how to whip up your own persimmon [...]
polly, Jun 4, 2013 at 2:28 pm
OH MY YUM. I have a persimmon and this is happening.
Mood Board #81: Persimmon Frost | Limn & Lovely | Daily Loveliness for Every Bride, Jun 4, 2013 at 2:28 pm
[...] since we featured this delicious Fuyu persimmon nectar champagne, I’ve been on an exhaustive persimmon kick. In the past few weeks, I’ve attempted to make [...]
Carlene Thomas RD – Healthfully Ever After » News: Welcome to Healthfully Ever After!, Jun 4, 2013 at 2:28 pm
[...] Produce Praise: Washingonian Magazine’s Well Being blog interviewed me on my favorite winter produce. My vote? Persimmons! They’re great for your skin and full of fiber to keep you full. They taste like cinnamon, so they fit into a perfect wintery flavor profile. That and they are awesome in a cocktail. [...]
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