YieldsServes 10 (5 cups)
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.
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.
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.
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