Korean Ripe Persimmon Smoothie

Check that 280g of ripe persimmon pulp is fully soft before using it.

Remove any stem pieces, skin, and seeds, then keep the pulp cold so the smoothie stays thick and clean-tasting.

Pour 260ml of cold milk into the blender first, then add 120g of plain yogurt and the prepared persimmon pulp.

Keeping the liquid near the blades helps the thick fruit start blending without trapping air.

Add up to 20g of honey according to the sweetness of the persimmons, then add 160g of ice.

If the fruit is already very sweet, hold back a little honey and adjust after blending.

Blend on medium speed for about 10 seconds, then switch to high speed for another 30 seconds.

Stop only when no ice grains or persimmon lumps are visible and the mixture looks evenly thick.

If the smoothie is too thick, add milk one tablespoon at a time and blend for only 5 seconds.

If it turns thin, use less ice next time or increase the yogurt for more body.

Pour the smoothie into cold glasses right away and dust the surface lightly with 1g of ground cinnamon.

Serve before the ice melts, checking that it is loose enough to drink through a straw.