Persimmon Sorbet Recipe - Cooking Index
Persimmon Sorbet Recipe - Cooking Index
| 8 | Persimmons - cut large dice | |
| 1/2 cup | 164g / 5.8oz | Simple syrup - see * Note |
| 1 teaspoon | 5ml | 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.
Source:
The Los Angeles Times, 01-01-2003
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