Ingredients:


3 persimmons (I used both Hachiya and Fuyu varieties)

500ml milk (2% fat)

3 to 4 tbsp honey

3/4 tsp garam masala

vanilla ice-cream to serve 4



Method:


Skin and deseed (if there are seeds) the persimmons. Put the persimmon pulp, milk, honey and garam masala in a blender and blend till smooth. Refrigerate till ready to serve.

To serve, put a scoop of the vanilla ice-cream in a tall glass. Top up with the milkshake (stir the refrigerated milkshake before pouring into glass). Garnish with chopped nuts or grated chocolate, if preferred.

You can also blend the ice-cream with the rest of the ingredients if you prefer. This recipe makes 4 milkshakes.