Persimmon is quite bland in taste, as a result of which at least one more ingredient has to be added to the composition. Experiments have shown that the best option in this case is lemon, and liquid honey instead of the usual sugar. The recipe for homemade persimmon liqueur is outlined below. This is one of the simplest technologies for the preparation of alcoholic beverages.
Ripe persimmon of any variety is suitable. The main thing is that the pulp is not rotten, blackened or moldy. If there are damaged parts, they need to be cut out. The optimal alcohol base is cheap cognac (light tannic notes will appear in the drink) or vodka. Ethyl alcohol diluted to 40-45 degrees and high-quality moonshine without an unpleasant odor are also suitable.
Ingredients:
- vodka (cognac, alcohol 40-45%, moonshine) – 0,5 liters;
- persimmon fruits – 250 grams;
- lemon – 1 piece (medium);
- sugar (honey) – 50-100 grams.
Lemon enriches the drink with a pleasant sourness and a characteristic citrus aroma. Given that the natural sweetness of ripe persimmons is at least 15-20%, I recommend not to overdo it with sugar and, if necessary, sweeten the already prepared liquor, or even better, add liquid honey, which will make the taste softer.
persimmon liqueur recipe
1. Wash the persimmon, remove the stalk (leaf with root). Cut the fruit into two halves, remove the seeds (if any) and the white core.
2. Cut the prepared pulp with peel into small pieces, then put it in a container for infusion – a glass bottle or jar.
3. Scald lemon with boiling water, wash in running water and wipe dry. Gently remove the zest with a knife or vegetable peeler – the yellow part of the skin without white pulp (gives an unpleasant bitterness).
4. Add lemon zest to persimmon. Squeeze the juice from half a lemon into a jar. Add 50 grams of sugar or honey. Pour in the alcohol base (it must cover the persimmon layer by at least 1-2 cm, if necessary, add more alcohol).
5. Close the container hermetically. Leave in a dark room at room temperature for 3 weeks. Shake every 2-3 days.
6. Strain the prepared persimmon liqueur through cheesecloth, squeeze the pulp well. Taste, add more sugar (honey) if desired and stir.
If the drink is cloudy, filtering through cotton wool will help. The process is long but effective. Sediment at the bottom and turbidity do not affect the taste. Shake the liquor before drinking.
Shelf life – up to 2 years. Fortress – 26-30%.
