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.

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.