Everything I like is in this punch! I had CQ's 120th anniversary in mind when I created it. Persimmon has been an autumn favorite in America since the 1800s, and nothing says 'party!' like punch. Plus, it's easy because guests help themselves. Make it extra pretty by adding cranberry and rosemary-filled ice cubes, and top with dehydrated persimmon slices — they look like little flowers!
Serves 6 to 8
- 9 ounces dry gin, such as Ransom Spirits
- 5 ounces persimmon syrup (see recipe below)
- 6 ounces freshly squeezed lime juice
- 1 bottle dry sparkling rosé
I like all ingredients very cold, so combine the gin, persimmon syrup and lime juice in a pitcher and place in the refrigerator; keep the bottle of sparkling rosé refrigerated separately. When ready to serve, pour everything into a punch bowl.
- 2 cups cubed persimmon
- 2 cups sugar
- 1 cup water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon finely grated lemon zest
- 1/2 teaspoon finely grated orange zest
- 1/4 teaspoon ground nutmeg
Place all ingredients in a saucepan and bring to a boil over medium heat. Reduce the heat and simmer until the liquid thickens slightly. Strain syrup into a jar. (The remaining persimmon is delicious — scoop it over ice cream, use as a jam or mix into whipped cream.)
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This article originally appeared in the November 2016 issue of CQ.