Persimmon milkshake




– 1 kg of ripe persimmons

– 1 liter of orange juice.

– 1 can 1 / 4 of condensed milk

– 1 glass of muscat

– 1 bag of crushed ice.


– Clean persimmons, using a damp cloth.

– Remove the cap and stalk. Cut the persimmons and remove the seeds. Cut persimmons into small pieces.

– In a pot put the pieces of kaki and orange juice

– In a blender grind the above ingredients until well blended.

– Add the condensed milk and Muscat and beat again.

– Place the ingredients in a bowl and place them in refrigerator to chill well.

Ways to serve:

Serve chilled as a dessert: Pour the liquid into a chilled cocktail glass. Add crushed ice and stir well. Place a straw in the glass to absorb it.

punto rojoMore information on persimmon.

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

13 March, 2024

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