This persimmon simple syrup recipe is an inventive way to use the seasonal, sweet, and tropical flavor of persimmons in your drinks! It’s made with only three ingredients: fresh Fuyu persimmons, granulated sugar, and filtered water!
I first learned how to make and use simple syrups when I was in baking and pastry school. After over 10 years of making simple syrups at home, I’ve learned that pretty much any flavor can be transformed into a liquid sweetener!
This light orange syrup is perfect for use in persimmon-flavored beverages, like a persimmon sour cocktail or a homemade persimmon soda pop! The best part is that it’s super easy to make this syrup.
why this persimmon syrup recipe works:
🍯 sweet and mellow. The flavor of persimmons is honey-like, with hints of melon or mango. Their mellow fruity sweet flavor makes them perfect for pairing, because they complement many flavors very well!
🍹beverage ready. This homemade fruity sweetener is an easy way to add a burst of flavor to all of your drinks during the fall and winter when persimmons are in peak season!
🤌 unique and unexpected. Making persimmons into a simple syrup is a great way to infuse the flavor of the fruit into all of your beverages! It’s also a low-stakes way to allow people to try new-to-them foods, which is especially helpful with kids!
🛒 ingredients
See the recipe card for the exact quantities.
🧡 Fuyu persimmons vs. Hachiya persimmons
There are two main types of persimmons available in most grocery stores today: the Fuyu variety and the Hachiya variety. Persimmons are a very seasonal fruit so they’re only available in the winter months. This makes them perfect for enjoying in holiday cocktails, such as for Christmas or during the New Year. Here’s the lowdown on both varieties:
- Hachiya Persimmons – Hachiya persimmons have a more oval, acorn shape to them. If not ripe, they are very astringent, which means they are bitter, acidic, and sour to the point of being extremely unpleasant or even inedible. When they are ripe though, they soften almost to jelly-like texture, and they are very sweet! This variety also must be peeled before using.
- Fuyu Persimmons – Fuyu persimmons are more squat, flatter fruits— sort of like a flat tomato or flat apple. They are typically sweeter, and can be eaten at practically any stage of ripeness without being astringent. You don’t need to peel these persimmons, and you can eat them firm or softer.
🍳 instructions
Step 1: Wash and dry your persimmons, making sure to remove any dirt or impurities from the surface of the fruit. Remove the leaves and core from the top of the persimmon, and remove the seeds.
Step 2: Chop the persimmons into rough cubes to help more of the surface area of the fruit come into contact with the syrup base.
Step 3: Pour water into a small saucepan and heat it over medium heat.
Step 4: Add the sugar to the water and stir it until it dissolves.
Step 5: Add the persimmon pieces, allowing the mix to come to a low simmer over medium-low heat. Infuse in the syrup at a low simmer for up to 15 minutes.
Step 6: Turn the heat off and allow the syrup to continue to infuse for up to an hour. This also allows the syrup to cool to room temperature.
Step 7: Add the lemon juice, if you are using it, to help the persimmon flavor pop.
Step 8: Strain the syrup through a fine mesh sieve to remove the pulp. Store your finished syrup in an airtight storage container for up to two weeks in the fridge.
Hint: Persimmons are naturally delicate in flavor, so make sure to taste the syrup several times as it infuses to make sure the flavor is pronounced enough for your liking.
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💡tips & tricks for getting it right
🍽️ serving tips
cocktails
Using your simple syrup to make cocktails is the perfect way to add a bit of persimmon flavor to your next happy hour! Try using your syrup in the following drinks:
- persimmon sour – a sour is a popular type of cocktail that involved using liquor, simple syrup, and citrus juice. This Persimmon Sour recipe is a perfect new take on an old classic!
- persimmon old fashioned – an old fashioned is a classic cocktail that can easily be made into so many flavors by swapping out the simple syrup. This Persimmon Old Fashioned makes use of the sweet and delicate flavor of this persimmon simple syrup!
- persimmon daiquiri – Impress your family and friends with an unexpected twist on a classic daiquiri by using this simple syrup to impart the flavor of persimmon with lime juice and rum!
mocktails
- Cocktails aren’t the only drinks that benefit from simple syrup! Try a non-alcoholic beverage sweetened with your persimmon syrup like one of the following recipes:
- persimmon soda – homemade sodas are so easy to make! This recipe for a Persimmon Soda is a great way to enjoy the flavor of persimmon with the whole family!
- persimmon lemonade – try making your favorite homemade lemonade recipe using this syrup in place of sugar for a tropical twist on a refreshing classic.
- zero-proof persimmon margaritas – this syrup is perfect for making a seasonal variation on a classic mocktail: the margarita!
ℹ️ troubleshooting tips
- too thick – persimmons are high in pectin, which means they can gel up easily. If you cooked your syrup at too high of a temperature for too long, you could end up with a very thick syrup once it cools. If this happened to you, just reheat your syrup and add a bit more water, 1-2 ounces at a time, until the syrup thins out.
- not enough persimmon flavor – persimmons are mild in flavor, especially if you are using Fuyu persimmons that aren’t fully ripened. You can add in more persimmons to amp up the flavor! You can also blend up the persimmons with an immersion blender. You’ll want to strain the persimmon pulp out to strain the mixture, because otherwise you’ll end up with a much thicker syrup that will not blend easily into drinks.
- bitter or sour – if you used Hachiya persimmons that weren’t fully ripe, your syrup could be very bitter or sour to taste. You can try adding in some salt or saline solution to cut the bitterness, or try adding in an additional 50 g of sugar at a time until your syrup balances out. Cooking persimmons also helps to lessen the acidic or astringent taste, so that will help reduce the bitterness.
⚖️ scaling tips
Can it scale?
🔆 top tip
Be sure to use Fuyu persimmons in this recipe, because you can use the whole fruit without needing them to be softly ripened. Of course, the riper your fruit, the sweeter the taste! If you want to make the flavor more intense, muddle or blend your persimmons into the syrup!
♻️ customize your persimmon syrup!
Missing an ingredient? No problem. Check out these tried-and-true substitutions, or comment below with your question. I’m here to help you troubleshoot!
- swap your sugar – you can use another type of sugar instead of white cane sugar, like brown sugar or demerara sugar. If you use a darker or less refined sugar, it will impact the final flavor of your persimmon syrup with a more caramelized taste.
- add spices – persimmon blends wonderfully with warming flavors, like baking spices. Add in half a vanilla bean, a cinnamon stick, or star anise, and steep them for 15-20 minutes in this syrup to add a layer of spice and warmth to the syrup.
- tropical fruit syrup – combine multiple fruits, like pineapple or mango and persimmon, to make a seriously special tropical infused syrup!
🧰 equipment needed & storage tips
Check out the ultimate guide on tools you’ll need for making your own simple syrups!
🫙 how to store homemade persimmon simple syrup
Your finished persimmon simple syrup will last for two weeks when stored in an airtight container in the fridge. You can also freeze it for longer-term storage.
💬 q+a
How can I fix bitter persimmons?
Fuyu persimmons are usually not bitter or astringent, unlike Hachiya persimmons which can be extremely sour when not ripe. To quickly ripen your persimmons, stick them in the freezer for a few hours or overnight. You can also put them in a paper bag with a ripe banana to speed up the ripening process.
What do persimmons taste like?
Persimmons have a unique, mellow, sweet flavor that is sometimes described as a cross between a melon and mango. They have an almost honey-like and tropical taste.
Do I need to peel persimmons?
Fuyu persimmons do not need to be peeled to use in recipes, especially in recipes like this simple syrup that will have the pulp strained out of the final product. In recipes where the peel may be distracting to the final texture, like with baked goods, you may want to peel them.
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Persimmon Simple Syrup Recipe (with Fuyu Persimmons)
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Equipment
- 1 knife
- 1 cutting board
- 1 1.5-quart saucepan non-reactive metal
- 1 mesh strainer non-reactive metal
- 1 heat-safe measuring glass
- 1 measuring cups optional, if you don't have a kitchen scale
- 1 airtight storage container
- 1 muddler or immersion blender optional
Ingredients
- 4 persimmons Fuyu variety preferred
- 200 g granulated sugar
- 240 g water
- lemon juice optional, freshly squeezed
Instructions
- Wash and dry 4 whole persimmons, making sure to remove any dirt or impurities from the surface of the fruit.
- Remove the leaves and core from the top of the persimmon, and remove the seeds.
- Chop the persimmons into rough cubes to help more of the surface area of the fruit come into contact with the syrup base.
- Pour 240 g of water (1 cup) into a small saucepan and heat it over medium heat.
- Add 200 g sugar (1 cup) to the water and stir it until it dissolves.
- Add the persimmon pieces, allowing the mix to come to a low simmer over medium-low heat.
- Infuse in the syrup at a low simmer for up to 15 minutes, keeping the heat low.*
- Turn the heat off and allow the syrup to continue to infuse for up to an hour. This also allows the syrup to cool to room temperature.
- Add the lemon juice, if you are using it, to help the persimmon flavor pop.
- Strain the syrup through a fine mesh sieve to remove the pulp. Store your finished syrup in an airtight storage container for up to two weeks in the fridge.
Notes
Nutrition Information
The information provided is an estimate based on an online nutrition facts calculator and actual nutrition facts may vary.
