Name: Persimmon sorbet Recipe
Total time: 1 h
Yield: Serves 10 (5 cups)
Ingredients: 8 persimmons, cut into large dice; 1/2 cup simple syrup; 1 teaspoon lemon juice

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By Valli Herman-cohen

Jan. 1, 2003

The trick to the creaminess of this persimmon sorbet is passing the puree through a sieve before mixing it with the other ingredients and freezing it.

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8 persimmons, cut into large dice

½ cup simple syrup

1 teaspoon lemon juice

Place the diced persimmons in a food processor or blender and pulse or blend to puree. Pass the puree through a sieve into a bowl, pressing on it with the back of a spoon.

Combine the simple syrup and lemon juice. Add to the puree and mix well.

Freeze the puree in 2 batches in an ice cream maker according to the manufacturer’s directions. This will be a very soft, creamy sorbet.

Variations:

You can make a granita if you don’t have an ice cream maker. After pureeing the fruit and adding the syrup and juice, pour the mixture into a shallow metal pan. Freeze, scraping the mixture with a fork every 30 or 40 minutes, until somewhat firm, 3 to 4 hours.

To make simple syrup, boil 1/2 cup of water with 1/2 cup of sugar over medium heat until the sugar dissolves, about 1 minute. This will make a little more than 1/2 cup.