Kakinoha (Persimmon Leaf) Syrup

After our trip to Birdsong Orchards in Watsonville, I realized that a lot of leaves came home with us. I started reading to see if (1) they were edible and (2) how they are used if they are edible. As luck would have it, they are used for culinary purposes and for tea.

I saw that persimmon leaves are brewed like tea. But when R showed me that I would need to dry them in the sun, steam them, and repeat three times, I opted for another directions. I have made toasted fig leaf simple syrup and decided to try toasted persimmon leaf simple syrup. I am using the Japanese name for the leaves in this recipe because Kakinoha Sushi was intriguing, but these were Autumn leaves and not the Spring leaves that are traditionally used for that purpose.

How will I use this? I don't know yet. Stay tuned! But I suspect an Autumn-y libation.

Ingredients

• 8 persimmon leaves

• 1 cup organic granulated sugar

• 1 cup water

Procedure

Wash the leaves and dry them completely. In a clean skillet, toast the leaves for 90 seconds to 2 minutes until they are starting to smell roasted. Place them in a mixing bowl.

Place sugar and water together in a medium saucepan. Heat until the syrup bubbles. Then swirl until the sugar is completely dissolved.

Pour the syrup over the leaves and let them steep until the syrup is completely cooled.

Pour the syrup into clean bottles or jars. Keep in the fridge and use it within 4 weeks.