Pineapple Persimmon Sorbet

1. 1

   Leave persimmons in a paper bag on the windowsill for about 2 weeks, or until they are literally oozing out of their skins.

2. 2

   With your hand, squeeze all the flesh out of the persimmon skins into a blender. (If they're overripe enough, this will be very easy). Discard the skins.

3. 3

   Roughly chop the pineapple and add it and the juice to the blender.

4. 4

   Tear the mint leaves and throw them in the blender as well.

5. 5

   Blend until smooth. Taste and adjust the sweetness to your own palate with the agave nectar.

* Per serving · 4 servings · Values may vary.

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