Ginger warms, mint cools, and a ripe persimmon holds the two together with its honeyed sweetness. The result is surprisingly refreshing for a winter fruit.
5 g
ginger peeled
1
persimmon ripe
8 leaves
mint leaves
5 oz
water
Garnish: Mint sprig · Ice: Served up, no ice
Sweet and smooth, with a warm ginger tingle and a cooling mint finish.
The original recipe listed basil but asked you to wash mint, and the name says mint, so this version sticks with mint. It is the cooler sibling of the basil version and a little more refreshing.
Persimmons are in season from autumn into winter. They are rich in beta-carotene and taste of apricot and honey when fully ripe. Fresh ginger gets its heat from compounds called gingerols, and a thin slice is enough to be noticed next to the sweet fruit and cool mint.
Not really; dried mint tastes dusty in a smoothie. Use fresh leaves or cooled peppermint tea as the liquid instead.
Firm Sharon fruit is fine. Other varieties should be very soft, otherwise they taste astringent.
Yes, it contains only fruit, herbs and water.
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