Recipe Detail Page

1 Prepare simple syrup by peeling then chopping 1 persimmon. Place in a saucepan along with sugar and ½ cup (125 mL) water. Set over medium heat. Cook until sugar dissolves. Remove from heat. Refrigerate for 2 days. Strain off pulp, then fine strain through a coffee filter or many layers of cheesecloth. Syrup will keep well, covered and refrigerated, for up to 2 weeks.

2 Prepare persimmon infusion by peeling then chopping 2 persimmons. Place in a jar. Cover with vodka. Seal jar. Let stand in a cool dark place for 2 days. Shake occasionally. Strain off pulp, then fine strain through a coffee filter or many layers of cheesecloth. Infusion will keep well in a sealed jar for up to 1 month.

3 Prepare an ice ring by thinly slicing 3 persimmons. Cut slices in half. Arrange overlapping slices in bottom of a small Bundt pan (that is no larger than your punch bowl). Carefully pour distilled water into Bundt pan until partially filled. Freeze for 1 to 2 days until solid. Ice ring will keep well, frozen, for at least 2 weeks.

4 An hour or 2 before serving, pour syrup and infusion into a punch bowl. Squeeze and strain 2 tbsp (30 mL) lemon juice and add to punch mixture along with brandy. Refrigerate for 1 hour until chilled. Just before serving, slowly pour in both Prosecco and soda. Add ice cube ring. Garnish each glass with a slice of persimmon, if desired. Serve immediately.