Persimmon Citrus Cooler With Orange and Lemon

Name: Velvety Persimmon Citrus Cooler Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4 servings, about 1 cup each
Cuisine: International
Ingredients: 4 very ripe medium Fuyu persimmons, about 1 1/4 pounds total, peeled, cored, and chopped, yielding about 1 1/2 cups chopped fruit; 1 1/2 cups freshly squeezed orange juice, from about 4 large oranges, chilled to 40°F; 1/4 cup freshly squeezed lemon juice, from about 2 medium lemons; 1 tablespoon honey or maple syrup, plus 1 to 2 teaspoons more if your fruit is not very sweet; 1/8 teaspoon fine sea salt; 1 cup cold still water, chilled to 40°F, or 1 cup chilled sparkling water; 2 cups ice cubes, plus more for serving; 4 thin orange wheels or half-moons; 4 lemon twists; 4 very thin slices of ripe Fuyu persimmon; 4 small fresh mint sprigs

Imperial June 28, 2026June 28, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings, about 1 cup each
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes, plus optional 30 minutes chilling

Quick Ingredients

4 very ripe medium Fuyu persimmons, about 1 1/4 pounds total, peeled, cored, and chopped
1 1/2 cups freshly squeezed orange juice, chilled to 40°F
1/4 cup freshly squeezed lemon juice
1 tablespoon honey or maple syrup, plus more to taste if needed
1/8 teaspoon fine sea salt
1 cup cold still water or chilled sparkling water
2 cups ice cubes, plus more for serving
Optional garnishes: orange wheels, lemon twists, thin persimmon slices, or fresh mint sprigs

Do This

1. Chill the orange juice, water, and serving glasses to about 40°F for the brightest flavor.
2. Peel, core, and chop the very ripe persimmons.
3. Blend persimmons, orange juice, lemon juice, honey or maple syrup, and salt for 45 to 60 seconds until velvety smooth.
4. Add cold still water and blend for 10 seconds, or stir in sparkling water by hand for fizz.
5. Taste and adjust with 1 to 2 teaspoons more lemon juice or sweetener if desired.
6. Strain through a fine-mesh sieve if you want an extra-silky cooler.
7. Pour over ice, garnish, and serve immediately, or chill for 30 minutes before serving.

Why You’ll Love This Recipe

Silky and refreshing: Ripe persimmons blend into a naturally velvety purée that gives this drink a smooth, almost nectar-like texture.
Bright citrus balance: Fresh orange juice brings round sweetness while lemon juice keeps every sip lively and crisp.
No cooking required: Just peel, blend, taste, and pour. It is simple enough for a weekday but pretty enough for brunch.
Easy to customize: Make it still, sparkling, sweeter, tangier, or even lightly spiced depending on your mood.

Grocery List

Produce: 4 very ripe medium Fuyu persimmons, 4 large oranges, 2 lemons, optional fresh mint, optional extra orange or lemon for garnish
Dairy: None
Pantry: Honey or maple syrup, fine sea salt, still water or sparkling water, ice cubes

Full Ingredients

For the Persimmon Citrus Cooler

4 very ripe medium Fuyu persimmons, about 1 1/4 pounds total, peeled, cored, and chopped, yielding about 1 1/2 cups chopped fruit
1 1/2 cups freshly squeezed orange juice, from about 4 large oranges, chilled to 40°F
1/4 cup freshly squeezed lemon juice, from about 2 medium lemons
1 tablespoon honey or maple syrup, plus 1 to 2 teaspoons more if your fruit is not very sweet
1/8 teaspoon fine sea salt
1 cup cold still water, chilled to 40°F, or 1 cup chilled sparkling water
2 cups ice cubes, plus more for serving

Optional Garnishes

4 thin orange wheels or half-moons
4 lemon twists
4 very thin slices of ripe Fuyu persimmon
4 small fresh mint sprigs

Persimmon Citrus Cooler With Orange and Lemon – Closeup

Step-by-Step Instructions

Step 1: Chill the ingredients and glasses

For the most refreshing flavor, start with cold ingredients. Chill the orange juice, still water or sparkling water, and serving glasses in the refrigerator at 40°F for at least 30 minutes if you have time. If you are serving right away, the drink will still be delicious because it is poured over ice.

Step 2: Prepare the persimmons

Rinse the persimmons under cool running water and pat them dry. Trim off the leafy tops, peel the skin with a vegetable peeler, and cut the fruit into chunks. Remove any seeds if present. The fruit should feel soft and ripe, with a deep orange color and sweet aroma.

If using Hachiya persimmons instead of Fuyu, use only fruit that is completely jelly-soft and fully ripe. Unripe Hachiya persimmons are very tannic and can make the drink unpleasantly astringent. Scoop the soft pulp from the skin and measure about 1 1/2 cups.

Step 3: Blend the persimmon purée

Add the chopped persimmons to a blender with the orange juice, lemon juice, honey or maple syrup, and fine sea salt. Blend on high speed for 45 to 60 seconds, until the mixture looks completely smooth, glossy, and velvety. Stop and scrape down the sides of the blender once if needed.

Step 4: Thin the cooler to the perfect texture

For a still cooler, add 1 cup cold still water directly to the blender and blend for 10 seconds. For a sparkling cooler, do not blend the sparkling water because it can foam up and lose bubbles. Instead, transfer the blended persimmon-citrus base to a pitcher and gently stir in 1 cup chilled sparkling water just before serving.

Step 5: Taste and adjust

Taste the cooler before serving. If it tastes too mellow, add 1 to 2 teaspoons more lemon juice. If your persimmons are less sweet, add 1 to 2 teaspoons more honey or maple syrup and blend or stir again. The final flavor should be gently sweet with a bright citrus finish.

Step 6: Strain for an extra-silky finish

If you prefer a very smooth beverage, pour the cooler through a fine-mesh sieve into a pitcher, pressing gently with a spatula. This removes any small bits of persimmon skin or citrus pulp. For a more rustic, thicker cooler, you can skip straining.

Step 7: Serve over ice

Fill 4 glasses with ice. Pour about 1 cup of the Persimmon Citrus Cooler into each glass. Garnish with an orange wheel, a lemon twist, a thin persimmon slice, or a small mint sprig. Serve immediately while the drink is cold and bright.

Step 8: Optional make-ahead chill

If you want the flavors to meld, cover the pitcher and refrigerate the cooler at 40°F or below for 30 minutes before serving. Stir well before pouring, as the fruit purée may naturally settle.

Pro Tips

Use very ripe persimmons: The sweeter and softer the fruit, the smoother and more flavorful your cooler will be.
Fresh citrus makes a difference: Freshly squeezed orange and lemon juices give a cleaner, brighter flavor than bottled juice.
Add salt even though it is a drink: Just 1/8 teaspoon fine sea salt makes the citrus taste brighter and the persimmon sweetness fuller.
Blend long enough: Persimmons can be slightly fibrous, so a full 45 to 60 seconds of high-speed blending helps create that velvety texture.
Serve very cold: This cooler tastes best at about 40°F, poured over plenty of ice.

Variations

Sparkling Persimmon Citrus Cooler: Use chilled sparkling water instead of still water and stir it in gently right before serving for a light, bubbly finish.
Ginger Persimmon Cooler: Add 1 teaspoon finely grated fresh ginger to the blender for a warm, zippy note that pairs beautifully with orange and lemon.
Spiced Brunch Cooler: Add 1/8 teaspoon ground cinnamon and a tiny pinch of ground cardamom before blending for a cozy, fragrant version.

Storage & Make-Ahead

Store leftover Persimmon Citrus Cooler in a covered jar or pitcher in the refrigerator at 40°F or below for up to 2 days. Stir or shake well before serving because the fruit purée may settle. For the freshest flavor and best texture, add ice only when serving, not before storing. If making the sparkling version ahead, prepare the blended persimmon-citrus base up to 2 days in advance, then stir in the chilled sparkling water right before pouring.

Nutrition (per serving)