Punch

Persimmons macerate in spiced rum for a unique fall punch. Star anise is added just five minutes before serving, as it’s flavor intensifies quickly.

Ingredients

8 cups white cranberry juice
3 cups spiced rum
¾ cup fresh lemon juice
¾ cup Allspice Simple Syrup (recipe follows)
2 Fuyu persimmons, stemmed, each cut into 4 slices
1 star anise
ice cubes

Directions

Mix the cranberry juice, rum, lemon Juice, allspice syrup, and persimmon slices in a large glass jar or pitcher. Refrigerate for at least 2 hours and up to 6 hours to allow the flavors to develop. Add the star anise and let it infuse for 5 minutes. Taste; remove the star anise if the flavor is pronounces, or allow to infuse for 5 more minutes.

Fill 12 small glasses with ice. Pour the punch over the ice and serve.

Allspice Simple Syrup
Makes about 1 Cup

¾ Cup sugar
¾ Cup water

Stir the sugar and water in a small saucepan over medium-low heat until the sugar dissolves. Increase the heat and bring the syrup to a boil. Immediately stir in 1 slightly rounded teaspoon of whole allspice into the boiling syrup; reduce the heat and simmer for 30 seconds. Remove from heat, cover, and cool. Strain the syrup through a fine mesh sieve into a jar. Seal the jar and refrigerate.