Persimmon Sorbet Recipes

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PERSIMMON SORBET



Persimmon Sorbet image

Categories     Citrus     Fruit     Dessert     Vegetarian     Winter     Vegan     Persimmon     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 quart

Number Of Ingredients 3

1/2 cup sugar
2 pounds very ripe Fuyu or Hachiya persimmons
1 tablespoon plus 1 teaspoon fresh lemon juice

Steps:

  • Bring 1 cup water and sugar to a boil, stirring until sugar is dissolved. Boil 3 minutes, then cool. Core, quarter, and, if necessary, seed persimmons. Scrape pulp from skins into a blender. Purée with lemon juice until very smooth. Add sugar syrup and blend. Chill until very cold, at least 2 hours.
  • Freeze mixture in an ice-cream maker. (Alternatively, transfer to a shallow metal baking pan and freeze, stirring every 30 minutes, until slushy, about 2 hours.) Transfer to an airtight container and freeze. (Sorbet's consistency will remain soft.)

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