persimmon
- Thread starter StJon
- Start date
Recipe please ? I have half a dozen of them sitting and I'm the only one who likes them.
StJon ? you're a very lucky man with crops like that on your doorstep
M
StJon ? you're a very lucky man with crops like that on your doorstep
M
Recipe please ? I have half a dozen of them sitting and I'm the only one who likes them.
StJon ? you're a very lucky man with crops like that on your doorstep
M
More of an infusion than a liquor though you could add sugar if you like as you would for sloe gin.
1 litre of gin.
About a pound/500g of thinly sliced Persimmon fruit. (I left the skin on)
Half a vanilla pod.
1 tsp caraway seeds. (optional but I liked the blend of flavours)
Usual pop into a Kilner (or similar) jar shake daily for at least a month. Leave for at least a couple of months. When bottling up I put a slice of persimmon and a couple of caraway seeds into each bottle as it looks pretty.
As usual don't through away the excess fruit, makes a nice grown up pudding.
The gin has a delicate aroma when used, makes a cracking Martini. That and the Elderflower gin went down well at the competition that year though the elderflower sambuca won the day.
they look nice, but after spending a picking season locked all day in a packhouse with no natural light [and friggin cold, too] lifting heavy boxes onto the sorting machine -while there was gorgeous autumn weather outside- i simple cannot see them anymore, let alone eat...
