Persimmon Sorbet

By á-174942

Ingredients

• 8 persimmons cut large dice
• 1/2 cup simple syrup see * Note
• 1 teaspoon lemon juice

Details

Servings 5

Preparation

Step 1

* 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.