Simple Persimmon Margarita
- Prep Time: 15 minutes
- Yield: 1 delicious cocktail
For the rims
- 1 Tbs. granulated sugar
- 1/4 tsp. kosher salt
- 1 tsp. ground spice bush berries
For the cocktail
- ¼ cup smooth persimmon pulp
- 3 tablespoons tequila
- 2 tablespoons sweetened lime juice (we used Rose’s)
- 1 cup ice cubes
for the rims
Mix together the sugar, salt, and ground spice bush berries. Do not grind these things together in the spice grinder. The texture should be granular, not super fine.
for the cocktails
Chill a margarita glass in the freezer.
In a blender combine the persimmon purée, tequila, sweetened lime juice and ice cubes. Start blending on low and gradually raise the blending speed to high until the texture of the liquid is thick and smooth…just barely pourable.
Press the rim of the chilled glass into the sugar and pour the frozen margarita into the chilled glass, then garnish with a lime wedge. This recipe is scalable and I suggest you make a big batch; it goes down easy!