Once I mixed the smooth persimmon with honey and a touch of chili, I was hooked. There’s something so refreshing about it—the sweetness from the fruit, the warmth from the chili, and just the right amount of honey to tie it all together. Plus, the color is just gorgeous, so it’s as much a treat for the eyes as it is for the taste buds!
Let’s get started!
Make the persimmon pulp by washing and peeling a persimmon, cut into wedges and add to a blender. Puree until smooth, if needed add a tablespoon of water at a time until it reaches the desired consistency.
To a glass, add the persimmon pulp, honey, and chili powder give it a good stir to combine. Top off with sparkling water and garnish with a persimmon slice. Enjoy!
Check out the video on how to make it:
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Chili Persimmon Mocktail
Ingredients
- 3 oz persimmon pulp
- 1 tsp honey or more to taste
- ¼ tsp chili powder
- 5 oz sparkling water
Instructions
- Make the persimmon pulp by washing and peeling a persimmon, cut into wedges and add to a blender. Puree until smooth, if needed add a tablespoon of water at a time until it reaches the desired consistency.
- To a glass, add the persimmon pulp, honey, and chili powder give it a good stir to combine. Top off with sparkling water and garnish with a persimmon slice. Enjoy!
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