Persimmon sorbet
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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.
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