Satsuma Persimmon Negroni Sorbet Champagne co*cktail (2024)

December 30, 2015

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Two days left of 2015. TWO DAYS. Where did this year go?? It flew by faster than 2013 and 2014 did. I am sharing my final co*cktail of the year with you all and it's by far my fanciest yet. Satsuma Persimmon Negroni Sorbet Champagne co*cktail.

This year has flown by, but I think its because we were having so much fun. The saying " time flies when you are having fun" really is true. Especially for us this year.

We did lots of fun things this year, a few trips to see relatives and our big trip to Maui this summer was definitely the biggest highlight of the year. My daughters had the best time and every day since the trip they ask when we are going back. I ask that too. Because, Hawaii.

We adopted a second dog this year as well. We got her from the same shelter as we got our other dog last year. She hasn't grown since we got her so we think she was the runt of the litter, or a permanent puppy. Either way we love her, even when she is mischievous and chews up everything, and she fits right into our crazy household.

Lots more when on but I wont bore you with what could all be typed up into a year end summary Christmas letter. Instead I will move on and talk about this fancy satsuma persimmon Negroni sorbet champagne co*cktail I made. It is no secret I have a love of persimmons. We go to a farmers market once a week near our house and the last few months there has been an abundance of these amazing persimmons. I loved the sorbet champagne co*cktail I made last year for New years, so I decided to go with a sorbet champagne co*cktail again for this year. Best part is this satsuma persimmon Negronisorbet doesn't need a fancy ice cream maker to churn it. It can be ready in just a couple hours. Faster if you have a blast chiller like the shows on Food Network have. I so want one.

I have a bottle of Campari in my liquor cabinet that I had bought a year or so ago for another co*cktail I made ( not for my blog, just to drink) and I tough the bitter orange flavor would pair well with the persimmons. I then thought about a play on the Negroni co*cktail ( sans gin, not a gin fan) and add in the Campari and sweet red vermouth to the puree. Add in a little satsuma orange juice becuase its winter and we have a few pounds of satsumas in the house all the time these days. No scurvy happening in this house. The booze in the sorbet helps keep it a little softer and scoopable. Not rock hard an impossible to scoop out. Plus as the Negroni sorbet melts in thechampagne its flavors the co*cktail with more and more of the persimmon and negroni flavors. YUM.

We planted a couple fruit trees in our yard this year and they grew a ton of fruit. Amazing for Las Vegas. I never knew what all would grow well here and a bunch of different fruits and veggies grow really well. Especially citrus. We have lemon, lime, meyer lemon, pomegranate and fig trees. My husband wants to plant persimmon and tangerine trees next year. And I am still holding on for my avocado trees to start producing.

Ring in the new year with my fancy Satsuma Persimmon Negroni Sorbet Champagne co*cktail. It takes longer to say the name than it does to make the drink!

"Recipe"

Satsuma Persimmon Negroni Sorbet Champagne co*cktail

Shanna

Ingredients

For the sorbet

2 C Fuyu persimmon puree about 2 lbs of persimmons
½ c water
1 vanilla bean pod
½ granulated sugar I use organic cane sugar
1 tablespoon campari
2 teaspoon sweet red vermouth I used Carpano Antica
½ c Satsuma juice
¼ teaspoon salt
1-2 bottles Dry brut champagne or prosecco

Instructions

Make the sorbet

Peel and chop the persimmons and puree slightly in blender, making sure you have 2 cups of puree. Scrape the vanilla bean seeds out into the sugar and rub the sugar and seeds between your fingers to disperse the seeds, pour into a small saucepan and add the water. Simmer until the sugar is dissolved, about 5 minutes. Pour into the blender and add the Campari, vermouth, satsuma juice and salt. Blend until completely smooth.
Scrape into a container and freeze, stirring every 30-60 minutes to “churn”. Freeze until firm 4-6 hours up to overnight.

Make the co*cktail

Using a melon baller or small ice cream scoop, scoop out two heaping scoops, about 2 tablespoons each, of the sorbet into each glass. Top with champagne and serve. Add more champagne to the glasses when needed, the sorbet will slowly melt into the champagne.

Cheers to a brand new year!!

More co*cktails & Drinks

Hawaiian New Year’s co*cktail ( Sweet and Sour Passionfruit Rum Fizz)
How to Make Passion Fruit Simple Syrup
Passion Fruit Swizzle co*cktail
Shaken Coconut Mango Lemonade

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