Persimmon Mojitos

• Persimmon Syrup:
• Flesh of one ripe persimmon, seeds and skin removed
• 1/2 cup brown sugar
• 1/2 cup water
• 1 pinch cinnamon, ginger, nutmeg, and cloves
• 1 tablespoon vanilla extract
• Persimmon Mojito
• 3-5 mint leaves
• 1 pinch lime zest
• 1 ounce lime juice
• 2 ounces persimmon syrup
• 1 ounce rum (I used a lightly spiced rum, but a white rum also works well here)
• 2 ounces club soda (optional)

1. Combine persimmon flesh, brown sugar, water, and spices in a small saucepan over medium heat and bring to a boil. Allow to simmer about 5 minutes. Remove from heat and stir in vanilla. Allow to cool slightly.
2. Once cooled, puree syrup mixture and strain into a bottle to remove any bits of flesh that haven't broken down (syrup will be on the thicker side -- that is okay, you just don't want any stringy flesh or bits of skin that may have gotten into the mixture).
3. Muddle mint leaves and lime zest in the bottom of a glass. Add lime juice, persimmon syrup, and rum. Give it all a quick stir, add a few ice cubes and club soda if desired. Top with a sprig of mint and serve.

syrup, persimmon, brown sugar, water, cinnamon, vanilla, mojito, mint, lime zest, lime juice, syrup, rum, club soda

Taken from food52.com/recipes/20521-persimmon-mojitos (may not work)