Sweet, fragrant and tangy, Persimmon Syrup is ready in minutes. Use the tasty simple syrup on pancakes, drinks, desserts, and more.
This easy recipe transforms persimmons (whether you’ve got firm Fuyu or soft Hachiya varieties) into a smooth, golden Persimmon Syrup with a naturally fruity sweetness.
The taste? Imagine a blend of honey and apricot with a hint of citrus brightness.
It’s the kind of syrup that feels luxurious but is surprisingly simple to make at home.
For me, persimmon syrup is like bottling a little bit of autumn. I first made it when faced with a basket of overripe Hachiya persimmons that I didn’t want to waste. The results were incredible: a silky syrup that’s perfect drizzled over waffles or ice cream.
Whether you’re a fan of sweet breakfasts, creative cocktails, or just want a versatile condiment in your fridge, persimmon simple syrup has you covered. And with just a few basic ingredients and a single saucepan, you can have it ready in no time.
Persimmon syrup is one of those recipes that’s both practical and indulgent.
It’s easy to make, incredibly versatile, and highlights the natural beauty of seasonal fruit.
Whether you’re using it in cocktails, as a breakfast topping, or for holiday baking, it’s a delicious way to bring a little sunshine to your kitchen.
If you love persimmons, then be sure to also try Persimmon Cookies, Persimmon Bread, Persimmon Muffins, or 21 Best Persimmon Recipes!
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Why You'll Love This Recipe
- Seasonal treat: Perfect for making the most of ripe persimmons.
- Versatile: Use it in drinks, desserts, breakfast dishes, or marinades.
- Quick: Ready in under 30 minutes.
- Customizable: Adjust sweetness, add spices, or tweak it to your taste.
- Minimal ingredients: Just persimmons, sugar, water, and optional extras.
Ingredients
- Persimmons: Fuyu or Hachiya. Both work beautifully, depending on what you have.
- Fuyu Persimmons: Use when firm or slightly soft; they hold their shape well and are easy to dice.
- Hachiya Persimmons: Use only when fully ripe and soft. Their sweet, jelly-like pulp blends smoothly into the syrup. Scoop out their pulp to make the simple syrup.
- Granulated Sugar: Adds sweetness and helps preserve the syrup. You could substitute honey or brown sugar for a different flavor.
- Water: Essential for simmering and creating the syrup base.
- Lemon Juice (optional): Adds brightness and balances the sweetness.
- Spices (optional): Cinnamon sticks, star anise, or cloves add warmth and depth. Customize to your preference.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Prepare the Persimmons:
Fuyu (firm): Dice into small cube (no need to peel)
Hachiya (very ripe and soft): Slice in half, scoop out the jelly-like flesh, and discard the skin.
In a saucepan, combine persimmons (chopped or scooped), water, sugar, and any optional spices or lemon juice.
Heat over medium heat, stirring until the sugar dissolves.
Let simmer for 15-20 minutes. For Fuyus, gently mash the pieces as they soften. For Hachiyas, the pulp will naturally break down.
Allow it to cool, then pour the mixture through a fine mesh sieve or cheesecloth over a bowl, pressing to extract the liquid.
Let the syrup cool to room temperature, then pour it into a clean glass jar or bottle. Store in the refrigerator for up to 2 weeks.
Variations
- Use honey instead of sugar for a floral sweetness.
- Add a splash of vanilla extract for richness.
- Substitute orange juice for water for a citrusy twist.
- Add fresh ginger slices for a hint of spice.
- Infuse with a sprig of fresh rosemary for a savory edge.
- Mix in a tablespoon of bourbon after straining for an adult twist.
Serving Suggestions
- Drizzle over pancakes, waffles, or French toast.
- Stir into tea, coffee, or cocktails.
- Use as a topping for ice cream or yogurt.
- Add to oatmeal or porridge for sweetness.
- Use as a topping for crepes.
- Stir into sparkling water for a refreshing soda.
- Glaze fruit tarts or pastries. Try it on persimmon tarts.
- Package in small jars for holiday gifts.
Storage
- Storage: Keep the syrup in a clean glass jar or bottle in the refrigerator for up to two weeks.
- Freezing: Freeze in an ice cube tray for easy portions. Transfer cubes to a freezer-safe bag and use within three months.
- Make-Ahead: Prepare the syrup up to a week before you plan to use it. It’s also a great candidate for batch cooking.
Top tips
- Use ripe persimmons for the best flavor—Hachiyas should be very soft, while Fuyus can be firm.
- Don’t skip the mashing step if using Fuyu persimmons; it helps release their flavor.
- For a clear syrup, strain through cheesecloth instead of a mesh sieve.
- Adjust sugar levels based on the sweetness of your fruit.
- Avoid overcooking to prevent the syrup from thickening too much.
FAQ
Yes, add them frozen.
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📖 Recipe
Persimmon syrup
Equipment
- Pot
- Fine Mesh Strainer
Ingredients
- 2 cups persimmon chopped for Fuyu, scooped pulp for ripe Hachiya
Approx 4 persimmons.
- 1 cup granulated sugar 200g
- 1 cup water 240ml
Instructions
Prepare the Persimmons:
- Fuyu (firm): Dice into small cube (no need to peel)
- Hachiya (very ripe and soft): Slice in half, scoop out the jelly-like flesh, and discard the skin.
- In a saucepan, combine persimmons (chopped or scooped), water, sugar, and any optional spices or lemon juice. Heat over medium heat, stirring until the sugar dissolves.
- Let simmer for 15-20 minutes. For Fuyus, gently mash the pieces as they soften. For Hachiyas, the pulp will naturally break down.
- Allow it to cool, then pour the mixture through a fine mesh sieve or cheesecloth over a bowl, pressing to extract the liquid.
- Let the syrup cool to room temperature, then pour it into a clean glass jar or bottle. Store in the refrigerator for up to 2 weeks.
Notes on Varieties:
- Fuyu Persimmons: Use when firm or slightly soft; they hold their shape well and are easy to dice.
- Hachiya Persimmons: Use only when fully ripe and soft. Their sweet, jelly-like pulp blends smoothly into the syrup.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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