Saijo Persimmons are smaller and more oblong in shape. They're also sweeter than other varieties. I left the skins on during cooking and maceration in refrigerator to retain some of the skin's tannic flavor for complexity.
1.5-2 Cups Saijo Persimmons, cut into slices.
1 TBS Hippocras Spice available here: Products – Pentacle Herbs or you can combine a mix of Cinnamon (we prefer Vietnamese Cinnamon), Clove, Star Anise, Orange or Lemon Peel and Allspice
1 Cup Apple Cider Vinegar (preferably raw, organic)
1 Cup Sugar, honey, or low-glycemic sweeteners such as Xylitol
1 Cup Water
Combine sugar and water in non-reactive saucepan and heat over medium heat until sugar is dissolved.
Add sliced/cut persimmons and simmer for 20 minutes.
Add the apple cider vinegar and simmer another 5 minutes.
Remove from heat and allow to cool completely.
Further macerate fruit in the liquid in the refrigerate for 24 hours.
Filter, at least twice.
Enjoy in mocktails, cocktails, dressings.
Shown here in sparkling water, with dehydrated slice of persimmon and purple basil flower.
The featured image is darker than actual so I've added the below image for color accuracy.