- 15 oz fuyu persimmons
- 3/4 tbsp water
- 2 tbsp fresh yuzu juice and some zest
- 4-8 ml Reishi
- 3 oz pomegranate juice
- 1/3 cup monkfruit sweetener
Remove the stems, peel, and quarter the persimmons. Then transfer the persimmons, yuzu juice, and water to saucepan and cook over medium heat until persimmons are tender, about 10 minutes. Continue adding water if necessary.
Transfer persimmons to a sieve and let cool slightly. Once cooled, add to a high speed blender and puree until smooth.
Put the persimmon puree, pomegranate juice, yuzu juice, and monkfruit sweetener into a clean saucepan and cook over high heat for about 15 minutes, stirring until sauce has set and thickened. When bubbles get smaller, remove saucepan from heat. Add yuzu zest and Reishi, stirring to combine.
Transfer plant honey to 8 oz airtight jar.