Sometimes things come in our bi-weekly CSA box and you’re just not sure what to do with them. Or more precisely, you’re not sure what to do with SO MUCH of them. Case in point – this summer, we ate a lot of bok-choi. I mean a LOT of bok-choi – enough that you really run out of new recipes that you want to try and sort of dread seeing more in the next box.
There was a chance that would happen when in our last box, we got a whole bag of persimmons – and we weren’t sure what to do with them all. There was talk of persimmon pudding and maybe some persimmon quickbread… but then Imbibe magazine came to the rescue with something perfect for the holidays…
The Persimmon Margarita
1 3/4 oz. tequila reposado
1 ½ tbsp persimmon puree
1/2 oz. simple syrup
1 oz. lime juice
Beforehand, take your persimmons and cut off the caps and then quarter and blend (skins and all) in a blender. Then combine the ingredients listed above in a shaker with ice. Shake and strain into a cocktail glass. Garnish with a sprinkle of cinnamon.
This is a really refreshing drink and is bright and cheerful for the holidays. The little touch of cinnamon also helps it fit right in on any Holiday menu.