A bubbly sparkling wine cocktail
In a wine glass, combine the wine, Aperol, and persimmon syrup. Give that a good stir to combine. Then, add ice to the glass along with a splash of club soda. Garnish with a fresh cut wedge of persimmon and a sprig of thyme or rosemary and serve.
Slice off the top of the persimmon, removing any leaves or stem. Peel off the skin and cut into cubes.
Combine in a small pot with the sugar and water and cook over high heat until the mixture boils. Then turn the heat down and simmer for 20 minutes until the fruit is very soft. Puree in a blender or food processor.
Allow to cool before use. Store any unused syrup in an air tight jar or container in the refrigerator for up to a week.