Persimmon Mojitos

Anyone who knows me knows that I LOVE mojitos. I know I’m not Cuban, but I do love all things Latin! The first time I tasted a mojito at a Cuban restaurant I was hooked and started growing wild mint in our garden. Recently my huge mint plant dried up and I felt as if I lost a very dear friend. I said farewell to my beloved mint plant but not adios to mojitos. I can always purchase mint at a local grocer.

Jeanine (our photographer) said she made Persimmon Mojitos and I was all ears. Can you imagine how thrilled I was when she shared her recipe along with her amazing photography for this autumn cocktail? All I could picture was gorgeous fall persimmons and summer mint leaves dancing together like a Latin hottie dancing in a bikini while wearing a pair of UGG boots. Um, okay maybe not the best of analogies, but hopefully you get the point. Its summer and autumn rolled into one delightful cocktail.

And there is a virgin recipe below! Let’s all toast to Fall…Salud!

Persimmon Mojitos

Ingredients:

  • Crushed ice
  • 6 ounces light rum
  • 8-10 mint sprigs
  • 4 tablespoons fresh squeezed lime juice
  • Simple syrup (about 4 tablespoons sugar to 4 tablespoons water combined) to taste
  • 2-3 tablespoons persimmon puree, (fuyu variety)
  • Club soda
  • 2 lime slices

Virgin Persimmon Mojito (Persimmon Mint Cooler):

This is a great virgin drink for adults, but let’s be honest it’s perfect for our kiddos too!
  • Crushed ice
  • 8-10 mint sprigs
  • 4 tablespoons fresh squeezed lime juice
  • 4 ounces lemon lime soda
  • 2 tablespoons persimmons puree (fuyu variety)
  • Club soda
  • 2 lime slices

Directions:

  1. Puree persimmons (remove skin), in a blender or juicer.
  2. Place ice in a beverage shaker, add bruised mint leaves and lime juice. Shake well and serve over ice in a low ball glass. Add the persimmon puree and combine gently, and top off with club soda. Garnish with a lime wedge and mint leaves.

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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Photography and recipe by Jeanine Thurston