Follow these steps for perfect results
persimmon puree
sieved
granulated sugar
lemon juice
Separate the persimmon pulp from the fibrous threads by pressing through a sieve with the back of a spoon.
In a mixing bowl, blend the persimmon puree with the granulated sugar and lemon or lime juice until well combined.
Pour the mixture into a freezer-safe container.
Place the container in the freezer and freeze for approximately 2-3 hours, or until firm.
Stir the sorbet once or twice during the freezing process to break up ice crystals and ensure a smooth texture.
Serve the sorbet chilled.
Expert advice for the best results
For a smoother texture, use an ice cream maker.
Adjust the amount of sugar to your liking, depending on the sweetness of the persimmons.
Garnish with fresh mint leaves before serving.
Everything you need to know before you start
5 minutes
Can be made several days in advance.
Serve in chilled glasses with a sprig of mint.
Serve as a light dessert after a meal.
Pair with fresh fruit or a light cookie.
Its sweetness complements the fruitiness of the sorbet.
Discover the story behind this recipe
Persimmons are often associated with autumn and good fortune.
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