I explore my unique persimmon extraction-maceration technique inspired by Chef Yannick’s extraction. My method produces a syrup that preserves the fruit’s raw aroma while developing complex flavors through low heat steeping. The syrup can be used for desserts, cocktails or savory raw dishes. Link in bio for Recipe. 100 g Base: * 60 g ripe Fuyu persimmon, 17 - 22 g pecies * 8 g granulated sugar (20 % of sweetener mass) * 32 g glucose syrup (80 % of sweetener mass) | Chef Way Esq.