November 22, 2015 19

The Persimmon Punch + a few thanksgiving links!

The Persimmon Punch | @withfoodandlove

This time last year I had no idea I’d be living in St. Louis. And that’s some really crazy shit you guys. Life in the Midwest proves to be slow and patient and kind, and we like it here. But, we also miss our family back east, a lot. Especially right now. This year Thanksgiving will look a little different. Just me, my husband and a bunch of aviation obsessed dudes who were transplanted to the Midwest like us. They’ll watch football, and eat brie and drink fancy cocktails. Chet and me will stay in the kitchen – just the way I like it.

Here are a few things that are on tap for our Thanksgiving celebrations.

For drinking:

These Persimmon Punch martinis
Black Peppercorn + Cranberry Shrubs
Sonja and Alex’s Pomegranate Cider Spritzer

For eating:

Crispy Brussels Sprouts with Shallot + Sage Toasted Breadcrumbs
Roasted Acorn Squash with Caramelized Shallots
Super Veggie Sage Stuffing
Elizabeth’s Roasted Fennel + Satsuma Salad
Emilie’s Maple Roasted Harvest Vegetables
Lily’s Fennel Spiced Cranberry Sauce + Rosemary Chevre Mashed Potatoes
Renee’s High Vibe Pumpkin Pie with a dollop of my Vanilla Ginger Coconut Cream

These Persimmon Punch martinis, are sweet but not too sweet, and perfect with any spirit or sparkling wine of your choice. I hope you love them as much as I do. Wishing you all a warm and happy and healthy holiday. See you next week, xx.

The Persimmon Punch | @withfoodandlove

Roasted Persimmons | @withfoodandlove

The Persimmon Punch | @withfoodandlove

The Persimmon Punch  {print me!}

Notes: the persimmon puree can be made ahead of time, and will last for a few days refrigerated in an airtight container. This recipe will yield about a cup or so, and should make a decent amount of drinks. But, feel free to double if you are prepping for a party!

Persimmon Puree Ingredients:

  • 3 persimmons
  • 1 tablespoon coconut or olive oil
  • 1 tablespoon maple syrup
  • 1/8 teaspoon cinnamon
  • 5 sprigs of fresh thyme
  • 1/8 teaspoon pink himalayan salt
  • 1 – 1 1/2 cups filtered water

Preheat the oven to 450 degrees.

Cut the persimmons into quarters, and toss them in the oil, maple syrup and cinnamon. Spread them onto a baking sheet and garnish with the thyme and a sprinkle of salt.

Roast for about 25 minutes, flipping halfway. The persimmons are done with they’re juicy, bubbly and soft throughout. Remove them from the oven and allow them to rest until they’re cool enough to handle.

Fuyu persimmons have edible skin, but if the skin is too tough or has darkened feel free to remove it by sliding the fruit off – this should be rather effortless.

In a blender combine the caramelized persimmons with 1 cup water and pinch of cinnamon, and process until smooth. If the puree is too thick, add in more water until the desired texture is achieved.

Persimmon Punch Ingredients:

  • 2 tablespoons persimmon puree
  • juice from 1/2 lemon {about 1 tablespoon}
  • 1 ounce SNAP, bourbon or vodka
  • ice
  • club soda
  • sprig thyme

Shake the persimmon puree and lemon juice with your favorite spirit and ice. Stain into a martini glass, and top it off with club soda. Garnish with thyme, and serve.

Enjoy responsibly!

Something else that would be awesome – a persimmon mimosa! Skip the OJ and sub in some persimmon puree instead. If you wanted to get extra fancy, add an ounce of gin into the mix, and you have yourself a persimmon laced French 75 version.


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19 Responses to "The Persimmon Punch + a few thanksgiving links!"

  1. Reply

    Sophie | The Green Life

    November 22, 2015 at 6:28 PM

    This punch looks so delicious Sherrie! I would never have thought of roasting persimmons to use them in a drink…it’s brilliant!! And I love all the delicious links you posted here. So much inspiration! Thank you. <3

  2. Reply

    Lily | Kale & Caramel

    November 22, 2015 at 7:29 PM

    Yes yes YES! This is one hundred percent going on my list of cocktails to make on Thursday. My dad just told me he’s calling the persimmon farm to order a few pounds for us. If only you were gonna be on Maui with us! Thanks for the link love, lady. So grateful for you in my life this year.

    • Reply


      December 6, 2015 at 7:12 PM

      Oooh Maui, a girl can dream! And you’re welcome, all my love always, xo!!

  3. Reply

    Beth @ Tasty Yummies

    November 22, 2015 at 10:15 PM

    Holy WOW! These photos are gorg and I am drooling over this cocktail. I have been dreaming up persimmon drink concoctions, since I have so many coming from my CSA each week, so I HAVE to try this. Perfection, girl.

    Happy Thanksgiving, love! Hope it’s a good one. xo

  4. Reply

    Shelley | Sevengrams

    November 23, 2015 at 6:54 AM

    I’m always looking for new ways to use persimmons — a cocktail is totally brilliant! Hope you enjoy your first thanksgiving in the midwest, creating new, football and cocktail filled traditions! x

  5. Reply

    Emilie @ The Clever Carrot

    November 23, 2015 at 10:20 AM

    Mmm… is it wrong to want one of these right now? In the AM? I’m salivating. The color of these cocktails is just so pretty. So, the next time you’re in NY, you can bring some in hip flask, ok? Then we can walk the streets like fools and giggle are heads off. xoxo

    And PS- thank you for the link love my friend!

  6. Reply

    Natasha @ Salt and Lavender

    November 23, 2015 at 2:37 PM

    This looks SO GOOD. Pinned!

  7. Reply


    November 24, 2015 at 9:23 AM

    I’m not convinced that I’ve ever done anything with a persimmon other than look at it in a slightly confused way but this drink sounds wonderful and the idea of a persimmon mimosa sounds inspired!

    • Reply


      December 6, 2015 at 7:13 PM

      Hahaha, they’re so good! They’re great to just eat {like an apple}, but boozy ways like this one are fun too.

  8. Reply

    genevieve @ gratitude & greens

    November 25, 2015 at 11:36 AM

    We’ve already celebrated Thanksgiving up here but I love seeing everyone’s Thanksgiving recipes! This persimmon punch sounds so fun. Happy Thanksgiving, lady!

  9. Reply

    Tessa | Salted Plains

    November 27, 2015 at 11:22 AM

    This persimmon punch sounds crazy good, Sherrie. Just beautiful! I hope your first Thanksgiving in STL was a good one (sans all this rain our state has been having!!). xo!

    • Reply


      December 6, 2015 at 7:14 PM

      We should have some when I’m in KC :) !!!!!

  10. Reply


    November 30, 2015 at 8:19 AM

    What a great menu.. Hope you enjoyed your Thanksgiving.
    This Persimmon punch sounds (and looks) delicious.

  11. Reply

    Jennifer Farley

    December 1, 2015 at 7:05 AM

    Gorgeous photos, gorgeous recipe :)

    • Reply


      December 6, 2015 at 7:13 PM

      Thanks Jennifer, xo!

  12. Reply


    December 6, 2015 at 4:12 PM

    Hi Sherrie! I made the chocolate ginger bark and it is wonderful! Great food gift, if any of it is leftover to actually make it in to a gift bag…also, on your persimmon punch post I noticed you mentioning “Chet” and knew right away that you were talking about Chet Baker…one of my husband’s and my all time favorite trumpet players who also has a GREAT voice. My husband has been doing a jazz show on our local radio station for 30 years now and I know that he would be thrilled that younger folks are appreciating this music genre as much as he and I do.

    I hope that your time off brings you some peace and joy…Nickie

    • Reply


      December 6, 2015 at 7:14 PM

      Oh yes, Chet. That man, he soothes my soul. All my love to you this holiday season Nickie!

  13. Reply

    Eden Passante

    December 14, 2015 at 3:49 PM

    Love permissions and this punch recipe looks amazing! I love the color that they make!

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With Food + Love © 2018 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.