The Persimmon Sparkler takes the soft, honeyed sweetness of ripe persimmons and lifts it with lemon and a touch of honey syrup—then finishes with a pour of crisp, bubbly Prosecco.

The result is a sparkling cocktail that tastes like a cross between a mimosa and a winter bellini, but with much more personality.

Growing Persimmons at Home

I’m super lucky to live in Southern California, where I can grow persimmons at home, find them at the farmers market, and even in the grocery store starting in November through December, and sometimes even into January.

When my trees are fruiting, I make a ton of puree to freeze for later, and dehydrate persimmons to snack on and use as garnish.

Trust me, I’d never heard of a persimmon before we moved to California either, but once I figured out when they were ripe (it’s harder than you think), and what to do with them, I was hooked.

Why You’ll Love This Cocktail

• It’s light, bubbly, and perfect for brunch.
• Persimmon adds color and seasonal depth without overpowering the Prosecco.
• Honey syrup makes the drink soft and smooth.
• Lemon brightens everything so it never feels too sweet.

It’s basically a winter bellini—but with more character.

The Twist

If you want a more colorful or complex version:

• Add a dash of orange bitters for a citrusy, aromatic lift.
• Drop in a spoonful of pomegranate seeds for gorgeous color and a little sparkle.

Both take it from simple to stunning.

Mocktail Version

A festive zero-proof variation:

• Make the persimmon–honey–lemon base exactly the same.
• Top with sparkling apple cider, sparkling water or non-alcoholic sparkling wine.

It’s bright, bubbly, and perfect for kids, pregnant guests, or anyone avoiding alcohol.

Home Bar Tips

Use very ripe Fuyu persimmons.
They should feel soft like a ripe peach. Underripe persimmons can taste bland.

Chill your sparkling wine.
Cold bubbles = better mouthfeel and flavor.

Add the bubbles slowly.
This prevents overflow and keeps carbonation strong.

Taste your purée.
Persimmons vary in sweetness—adjust the honey syrup if needed.

What If I Don’t Have…?

No persimmon?
Try:

• Peach purée
• Apricot purée
• Mango purée
• Pear nectar

No honey syrup?
Use:

• Maple syrup
• Simple syrup
• Agave syrup

No Prosecco?
Cava, Champagne, or any dry sparkling white works beautifully.

Troubleshooting

“It’s too sweet.”

• Reduce honey syrup
• Add a splash more lemon juice
• Use extra dry Prosecco

“The purée sank to the bottom.”

• Stir gently before topping
• Ensure the purée is very smooth (persimmon is high in pectin, so you may need to dilute your puree with water or more fresh lemon juice)

“The bubbles died too fast.”

• Make sure your sparkling wine is very cold
• Avoid shaking—only stir

“It tastes flat.”

• Add a bit more lemon
• Use a more acidic sparkling wine

Persimmon Sparkler Recipe

Glass: Champagne flute
Serves: 1

Ingredients

• 1 oz persimmon purée
• 0.5 oz honey syrup (1:1 honey + hot water)
• 0.25 oz fresh lemon juice
• 4 oz chilled Prosecco or Champagne

Garnish: Thin slice of persimmon or a rosemary sprig

Instructions

1. In a small shaker or mixing glass, combine persimmon purée, honey syrup, and lemon juice.
2. Stir well until the mixture is smooth and blended.
3. Pour into a Champagne flute.
4. Slowly top with Prosecco or Champagne.
5. Give a gentle stir to combine—don’t knock out the bubbles.
6. Garnish with a thin persimmon slice or a rosemary sprig.

How to Make Persimmon Purée

You only need a minute and one ripe Fuyu persimmon (the flat, squat ones that look like a weird orange tomato).

1. Peel the persimmon.
2. Add to a blender with a splash of water or lemon juice.
3. Blend until smooth.
4. Strain if you prefer a silkier drink.

Purée keeps in the fridge for 3–4 days or freezes well for a month.