Persimmon Syrup

Make the most of persimmons by making a Persimmon Syrup you can use for drinks, cocktails, desserts, and more! Persimmons are such a unique fruit but can be tricky to eat. Once they are ripe, turn them into a delicious fall-inspired syrup.

This post may contain affiliate links. This means if you click a link and make a purchase, I may receive an affiliate commission at no cost to you. Please see the full disclosure for further information and thank you for your support!

WHAT ARE PERSIMMONS?

There are two common varieties of Asian persimmons, the Fuyu and the Hachiya. I used the Hachiya variety in this recipe. Hachiya persimmons are a light orange color when picked, heart or acorn-shaped, and can be astringent. They have a high amount of tannins so you do not want to bite into one until it is super soft and ripe (trust me on this one). Fuyu persimmons are more round-shaped. They also have tannins but are much less astringent than the Hachiya variety. You can eat this type more like an apple when it is still firm.

WHEN IS A HACHIYA PERSIMMON READY TO EAT?

Hachiya persimmons will ripen at room temperature. Although you want to pick them when they are firm and light orange, you do not want to eat them yet! You will know the fruit is ready to eat when it feels soft to the touch, like a very ripe tomato, and the color has become much darker.

How to Make Persimmon Syrup

1. Cut and hull the persimmons and place them in a small saucepan. There is small, hard seed pocket in the middle you want to discard.
2. Add the water sugar, and cinnamon stick and bring to a boil. Stir and boil for 4-5 minutes and then remove from the heat.
3. Allow the syrup to steep until cool, about 1 hour.
4. Remove the cinnamon stick and strain the syrup through a fine-mesh strainer. Discard or use the sugary fruit pulp for something else.

How to Store Homemade Persimmon Syrup

Store this homemade syrup in a sealable bottle or container in the fridge. The syrup will last for 4-5 days in the fridge. I find that a slip-top bottle or screw-top bottle works best but you can also use a canning jar.

What to do with Persimmon Syrup

As mentioned you can make a cocktail like this beautiful Bourbon Persimmon Cocktail shown below! If you don’t like bourbon, this syrup is also delicious with vodka and some club soda or in a margarita.

This syrup isn’t just for cocktails. You can also pour it over ice cream or pancakes or add it to apple cider or tea for a fall-inspired drink.

Tools Needed to Make Homemade Syrup

More Homemade Syrup Recipes to Check Out

• Cinnamon Simple Syrup
• Fig Leaf Syrup
• Blueberry Lavender Syrup
• Lavender Simple Syrup Recipe
• Ginger Syrup

Persimmon Syrup

5 from 6 votes

Print Pin Rate

Prep Time: 5 minutes

Cook Time: 5 minutes

Cooling Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 1 cup

Calories: 37kcal

Author: EmilyFabulous

Cook this on

Equipment

• small saucepan
• fine-mesh strainer
• sealable bottle or jar

Ingredients

• 2 ripe persimmons, diced or squeezed (I used Hachiya variety)
• ½ cup sugar
• ½ cup water
• 1 cinnamon stick

Instructions

• Cut and hull the persimmons and place them in a small saucepan.
• Add the water sugar, and cinnamon stick and bring to a boil. Stir and boil for 4-5 minutes and then remove from the heat.
• Allow the syrup to steep until cool, about 1 hour.
• Remove the cinnamon stick and strain the syrup through a fine-mesh strainer. Discard or use the sugary fruit pulp for something else (like a cocktail!). Place the syrup in a sealable container and store it in the fridge. The syrup will last for 4-5 days.

Nutrition

Serving: 1tablespoon | Calories: 37kcal | Carbohydrates: 9.7g | Potassium: 13mg | Sugar: 8.3g | Calcium: 1mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

Did you Make this Recipe?

If you make this Persimmon Syrup, don’t forget to leave a comment below. You can also tag me on Instagram or Facebook and show me what you made with it.

If you want to be notified when I post a new recipe, follow me on Pinterest and sign up for my email list so you never miss a new recipe!