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A bottle of persimmon simple syrup sits on a countertop. There are whole and cut persimmons in the frame of the photo as well.

Persimmon Simple Syrup Recipe (with Fuyu Persimmons)

Lindsey Neumayer
This Persimmon Simple Syrup recipe is an inventive way to use the seasonal, sweet, and tropical flavor of persimmons in all of your homemade beverages! Quickly and easily add liquid persimmon flavor to any drink!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Infusion Time & Cooling Time 30 minutes
Total Time 1 hour
Course Simple Syrup
Cuisine American
Servings 12 ounes
Calories 65 kcal

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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 kitchen scale
  • 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

*Persimmons are very high in pectin, meaning they will gel up easily if simmered over higher heat. Keep the heat low to medium-low for the best consistency.
If you want to make the flavor more intense, muddle or blend your persimmons into the syrup using a muddler or immersion blender. If you use an immersion blender, you may want to add 1/2 cup more water (120 g) to thin the syrup out.

Nutrition

Calories: 65kcalCarbohydrates: 17gProtein: 0.01gFat: 0.1gSaturated Fat: 0.001gPolyunsaturated Fat: 0.001gSodium: 1mgPotassium: 4mgFiber: 0.01gSugar: 17gVitamin A: 0.1IUVitamin C: 1mgCalcium: 1mgIron: 0.02mg
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Keyword: fruit-infused syrup, persimmon, simple syrup