Iced Persimmon, Orange and Rooibos Drink with Ginger and Cinnamon
An original aromatic drink that blends ripe persimmon, rooibos tea, fresh orange, ginger, and a touch of cinnamon. Served well chilled, it has a fruity, smooth, gently spiced profile.
Ingredients
- 750 ml water (divided)
- 8 g rooibos tea (or 4 bolsitas)
- 220 g ripe persimmon (pelado and diced)
- 180 ml fresh orange juice (freshly squeezed)
- 12 g fresh ginger (sliced finas)
- 45 g honey (ajustar to taste)
- 1 unit cinnamon stick (small)
- 30 ml lemon juice (fresh)
- 400 g ice (for servir)
- 40 g thin orange slices (for decorar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
1. In a small saucepan, heat 500 ml water (2.1 cups) until very hot but not at a rolling boil, about 195°F/90°C.
- 2
2. Remove from the heat, add the rooibos tea, sliced ginger, and cinnamon stick. Let steep for 8 minutes.
- 3
3. Strain the infusion and immediately stir in the honey so it dissolves completely. Let it cool for 5 minutes.
- 4
4. In a blender, add the diced persimmon, fresh orange juice, lemon juice, the remaining 250 ml water (1.1 cups), and the warm rooibos infusion. Blend until completely smooth.
- 5
5. Strain the drink through a fine sieve if you want a lighter, silkier texture.
- 6
6. Refrigerate the mixture until well chilled, or cool it with some of the ice if serving right away.
- 7
7. Fill 4 glasses with the ice, pour the chilled drink over it, and garnish each glass with thin orange slices. Serve immediately.
Chef tips
Use very ripe persimmon for natural sweetness and a creamier texture. If you prefer a more spiced profile, leave the cinnamon in the infusion for 2 extra minutes.
Substitutions
You can replace the honey with agave syrup for a vegan version. Persimmon can be swapped for ripe mango, though the final flavor will be different.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
Illustrative imageTeakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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