Persimmon Sorbet

Persimmon Sorbet

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  • Prep Time


  • Total Time


  • Servings



  • 8

    persimmons cut large dice

  • ½

    cup simple syrup see * Note

  • 1

    teaspoon lemon juice


* Note: 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. 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. This recipe yields 5 cups for 10 servings. Each serving: 64 calories; 0 sodium; 0 cholesterol; 0 fat; 0 saturated fat; 17 grams carbohydrates; 0 protein; 0 fiber. Variation: 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.


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