This recipe appears in:Make This Lassi With the Season's Last Persimmons
Bright orange, honey-sweet persimmons make a delicious alternative to mangoes in a yogurt-based lassi.
Notes: Persimmons can be found in gourmet supermarkets from November through March. They are mainly available in two versions: Hachiya, which is jelly-like and soft when ripe, and Fuyu, which stay firm even when ripe. Though I generally prefer Hachiya, either will work in this recipe.
To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
About the author: Lauren Rothman once interned at Serious Eats and recently graduated from journalism school. Try the original recipes on her blog, For the Love of Food, and check out her (many) food photos on Instagram.
- 2 medium-sized, ripe persimmons, quartered, core removed (see note)
- 1 tablespoon fresh juice from 1 lime
- 1 tablespoon agave nectar or simple syrup (see note)
- 1 cup plain yogurt, preferably full-fat
- 5 ice cubes
Add persimmons, lime juice, and agave to blender and blend on high until completely smooth, about 1 minute. Add yogurt and ice and blend on high until smooth, about 30 seconds more. Transfer to one or two glasses and serve immediately.