Persimmon Mojitos

Inspired by Not Without Salt's Rhubarb Mojito...

Serves 1

Persimmon Syrup:

• Flesh of one ripe persimmon, seeds and skin removed
• 1/2cup brown sugar
• 1/2cup water
• 1pinch cinnamon, ginger, nutmeg, and cloves
• 1tablespoon vanilla extract

1. Combine persimmon flesh, brown sugar, water, and spices in a small saucepan over medium heat and bring to a boil. Allow to simmer about 5 minutes. Remove from heat and stir in vanilla. Allow to cool slightly.
2. Once cooled, purée syrup mixture and strain into a bottle to remove any bits of flesh that haven't broken down (syrup will be on the thicker side -- that is okay, you just don't want any stringy flesh or bits of skin that may have gotten into the mixture).

Persimmon Mojito

• 3-5mint leaves
• 1pinch lime zest
• 1ounce lime juice
• 2ounces persimmon syrup
• 1ounce rum (I used a lightly spiced rum, but a white rum also works well here)
• 2ounces club soda (optional)

1. Muddle mint leaves and lime zest in the bottom of a glass. Add lime juice, persimmon syrup, and rum. Give it all a quick stir, add a few ice cubes and club soda if desired. Top with a sprig of mint and serve.

http://food52.com/recipes/20521-persimmon-mojitos