INGREDIENTS
1/2 cup
Cranberries, fresh
1/2 cup
Fuyu persimmon
1/2 cup
Fuyu persimmon, slices half
4
pieces Rosemary or mint, fresh
2 tbsp
Cornstarch
1/8 tsp
Indian black salt
1 tsp
Nutritional yeast
1 cup
Silk almond vanilla creamer
9/16 cup
Sugar
6 tsp
Sugar, fine
3 tbsp
Tapioca flour/starch
1 dash
Turmeric, ground
1/2 cup
Water