Rinse and clean persimmons thoroughly.
Dice into 17–22 g pieces (about six pieces per fruit). Remove seeds.
For improved clarity, portion fruit into large tea bags and place into a chamber vacuum bag.
Add sugar and glucose syrup to the bag.
Vacuum for 30 seconds, then seal.
Sous vide the sealed bag at 176 °F / 80 °C for 12 hours.
Chill the cooked bag immediately in ice and then overnight in the refrigerator.
Drain the persimmon-filled tea bags over a colander or chinois to collect the extraction.
Season the finished syrup to taste with malic acid and salt. Blend gently to combine, then rest until bubbles dissipate and clarity returns.
(Note: re-vacuuming can reintroduce bubbles; allow resting time before final use.)
Strain again before service for optimal clarity.
