-
1
Use a 1 quart jar with a tight fitting lid . Submerge it in water and boil for 10 minutes to sterilize. While the jar is coming to a boil, wash, core and rough chop the persimmons.
-
2
Heat the vinegar in a small sauce pan and heat until bubbles are just starting to appear.
-
3
Leave the persimmon/vinegar potion in the fridge for at least a week and up to a month for the flavors to really infuse.
-
4
Once the flavor profile is where you want it, pull your infusion out of the fridge and strain the fruit out of the vinegar in a strainer through cheesecloth - a couple of times until the vinegar is clear.
-
5
Add the vinegar to a sauce pan with the sugar. Bring to a boil, dissolve the sugar and remove from the heat. Allow to cool.
-
6
Pour into a clean, sterilized jar. Tightly seal and keep in the fridge for up to 3 months.
-
7
Add a tablespoon or more to soda water or to mixed drinks to bring a lovely persimmon flavor. I liked adding club soda and a splash of creme for a tart Italian soda. Gin also plays well with this shrub, for what it's worth.
