As we usher in the New Year, like so many others I find myself reflecting on the year we are leaving behind. While I love the practice of looking ahead and setting goals for the new year that awaits me, I have never been one for resolutions or other conventional traditions.

Instead, I prefer to reflect on the year passed, honoring the various accomplishments and acknowledging the many challenges that shaped me, preparing me for an even better new year ahead. For me, 2015 was a year focused on gratitude, I learned to honor myself and not get lost in other people, I rose and accepted my constant draw towards balance and I finished the year with a new practice focused on non-attachment, learning to let go of attachment, aversions, fears, and false identities that are clouding my true Self.

I think rather than setting unattainable goals or planning huge resolutions for major change, that at times can actually set us up for failure, it is so much more meaningful to honor the new paths, celebrate the beautiful transitions and the growth that awaits us, by constantly practicing gratitude for what we already have. Every single day!

Ultimately, whatever you manifest for the new year, whether you set intentions or prefer to cultivate gratitude, none of it has to make sense to anyone but you. Entering this new year with mindfulness, cultivation of gratitude and compassion for yourself and everyone around you – there is absolutely NO WAY 2016 could be anything other than amazing!

While I am planning a quiet and cozy New Years Eve at home, surrounded by people that I love and of course, a delicious feast – I do plan to make this delicious cocktail for a perfect, vibrant start to a beautiful new year ahead.

This delicious, flavorful cocktail celebrates the beautiful persimmons currently in season, a fresh take on the classic bellini, typically made with peaches. It would make an amazing cocktail for your New Year’s Eve celebration or a bright, fresh libation for your New Years Day brunch.

By the way, no need to spend your entire New Year’s eve (or day) in the kitchen mixing cocktails, make the persimmon puree ahead of time and store it in the fridge. Serve with chilled Prosecco.

Cheers to an amazing 2015 and Happy New Year to you all! Here’s to an incredible 2016.

[print_this]Spiced Persimmon Bellini
serves 6-8

• 2 ripe Fuyu persimmons, diced, ends trimmed and discarded
• 1 tablespoon lemon or lime juice
• 1 tablespoon honey (or maple syrup)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger or 1-inch nub fresh ginger, peeled
• water as needed
• 1 750-ml bottle Prosecco or other sparkling wine, chilled
• 1 Fuyu persimmon sliced, for garnish

Place the persimmons, lemon juice, honey and spices in the bowl of a food processor fitted with a steel blade or the pitcher of a high speed blender. Process until very smooth, adding a small amount of water, as needed, to keep it moving.

Place 2 tablespoons of the persimmon puree into each Champagne glass and slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish and serve immediately.

RECIPE NOTES:

if you wish to strain the persimmon puree through a fine mesh sieve, you can do that. I find it to simply be an extra, unneeded step, as I don’t mind the thicker puree.

the persimmon puree can be made 1 day ahead. Cover and refrigerate.

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