Persimmon Sorbet
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
55
Spice
52
Sweetness
51
Sourness
45
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Bring 1 cup water and sugar to a boil, stirring until sugar is dissolved
2
Boil 3 minutes, then cool
3
Core, quarter, and, if necessary, seed persimmons
4
Scrape pulp from skins into a blender
5
Purée with lemon juice until very smooth
6
Add sugar syrup and blend
7
Chill until very cold, at least 2 hours
8
Freeze mixture in an ice-cream maker
9
(Alternatively, transfer to a shallow metal baking pan and freeze, stirring every 30 minutes, until slushy, about 2 hours
10
) Transfer to an airtight container and freeze
11
(Sorbet's consistency will remain soft
12
) Bring 1 cup water and sugar to a boil, stirring until sugar is dissolved
13
Boil 3 minutes, then cool
14
Core, quarter, and, if necessary, seed persimmons
15
Scrape pulp from skins into a blender
16
Purée with lemon juice until very smooth
17
Add sugar syrup and blend
18
Chill until very cold, at least 2 hours
19
Freeze mixture in an ice-cream maker
20
(Alternatively, transfer to a shallow metal baking pan and freeze, stirring every 30 minutes, until slushy, about 2 hours
21
) Transfer to an airtight container and freeze
22
(Sorbet's consistency will remain soft)