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.
- Yield:Makes 1 large or 2 small lassis
- Active time: 5 minutes
- Total time:5 minutes
- 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.