Persimmon Sorbet

1. 1

   Bring 1 cup water and sugar to a boil, stirring until sugar is dissolved.

2. 2

   Boil 3 minutes, then cool.

3. 3

   Core, quarter, and, if necessary, seed persimmons.

4. 4

   Scrape pulp from skins into a blender.

5. 5

   Puree with lemon juice until very smooth.

6. 6

   Add sugar syrup and blend.

7. 7

   Chill until very cold, at least 2 hours.

8. 8

   Freeze mixture in an ice-cream maker.

9. 9

   (Alternatively, transfer to a shallow metal baking pan and freeze, stirring every 30 minutes, until slushy, about 2 hours.)

10. 10

    Transfer to an airtight container and freeze.

11. 11

    (Sorbet's consistency will remain soft.)

* Per serving · 4 servings · Values may vary.

No additional tips available.