Persimmon sorbet

Time 1 hour
Yields Serves 10 (5 cups)
Persimmon sorbet
(Lawrence K. Ho / Los Angeles Times)

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.