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