Persimmon Blood Orange Mimosas 

A unique twist on the traditional mimosa, this cocktail screams holiday. It’s light and fruity and won’t feel heavy when enjoying an abundance of food. The persimmon cardamom simple syrup gives the drink a warm, cozy winter spice aroma and a little effervescence to your celebration. Make it in individual servings or as a punch. 

1 serving

2 oz persimmon simple syrup

1 1/2 oz freshly squeezed blood orange juice (about 1/2 of a blood orange)

Champagne or sparkling wine 

Pomegranate seeds – optional 

To a champagne flute or coupe, add the simple syrup and the blood orange juice. Top with champagne or sparkling wine. Garnish with pomegranate seeds. 

Persimmon Simple Syrup:

2 ripe persimmons – chopped 

1/2 tsp cardamom 

3/4 cup granulated sugar

1 cup water 

In a medium saucepan, bring the persimmon, cardamom, sugar, and water to a boil. Let steep for 10 minutes. Transfer liquid to a food processor and combine until smooth. Strain the mixture into a container with a lid and discard persimmon chunks. Simple syrup will keep in the fridge for up to 1.5 weeks. 

Andrea LeTard is the creator and author of Andrea’s Cooktales, an heirloom cookbook being released Spring 2018. She is also a personal chef, small party caterer, and cooking instructor. Andrea has been featured on Cooking Channel, Today Show, and Local Memphis Live. She was chosen as a Top 100 Contestant on MasterChef Season 6. Her recipes are “next-generation southern”—fun and fundamentally southern with a modern twist. Follow Andrea on Facebook, Instagram (@andreas_cooktales), and her video blog series at Andreascooktales.com.

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