2persimmon, fuyu (the small tomato-like ones), giving approx 1 cup pulp
1cupapple cider(unfiltered fresh apple juice)
1bottlebrut champagneor other dry sparkling wine
Cut the persimmon in half and scoop out the flesh. Blend together the persimmon pulp with the apple cider until smooth.
Put approx 3tablespoon of the persimmon-apple mixture n the bottom of each glass. Top up with champagne and stir gently to mix. It will settle out a little as you drink, but gently stir/rotate glass to mix back in.
Note - I used a rose sparkling wine, as it felt that bit more festive, but white or rose will work well.