Ripe persimmons are a true sign of fall and spiced cakes and teas of winter around the corner. Persimmons have both native and imported varietals that can be grown here in NC. This tea, or infusion, is a delicious way to bring some spiced goodness into your fall without caffeine of a chai or traditional tea.

spiced persimmon tea

prep time: 10 min
cook time: 30 min
4 servings

Ingredients

8 cups/64oz filtered water

1 piece fresh ginger, about 3 inches

1 piece fresh turmeric, about 3 inches

1 tsp fresh peppercorns

6 cinnamon sticks

2 small or 1 large persimmon

Sweetener of choice (honey, sugar, stevia)

Preparation

1. Peel ginger and turmeric, then slice both into evenly sized, thin slices.

2. Slice persimmon into large, thin slices. Save a few fresh slices for serving.

3. Place the water, ginger, turmeric, peppercorns, cinnamon sticks and persimmon slices in a large saucepan and bring to a boil. Lower heat, and simmer on low for 20 to 30 minutes.

4. Strain tea through a fine mesh strainer (or pour through a coffee filter to catch sediment).

5. Pour into cups or bowls. The softened persimmons may also be added or add a few fresh slices for garnish and serve adding preferred sweetener to taste.

6. Alternatively you can cool the tea to room temperature and refrigerate for a couple of days and reheat as desired.

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