Persimmon Sorbet

Persimmon Sorbet
Photo by Ellen Silverman


  • 2 pounds very ripe Fuyu or Hachiya persimmons
  • ½ cup sugar
  • 4 teaspoons fresh lemon juice

Bring 1 cup water and sugar to a boil, stirring until sugar is dissolved. Boil 3 minutes, then cool. Core, quarter, and, if necessary, seed persimmons. Scrape pulp from skins into a blender. Purée with lemon juice until very smooth. Add sugar syrup and blend. Chill until very cold, at least 2 hou...

View full recipe at Epicurious


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