Persimmon Sorbet

Persimmon Sorbet
Persimmon Sorbet might be a good recipe to expand your dessert recipe box. This recipe serves 2. This recipe covers 10% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegan recipe has 771 calories, 4g of protein, and 2g of fat per serving. Head to the store and pick up hachiya persimmons, lemon juice, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 5 hours.

Instructions

1
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.
Ingredients you will need
Lemon JuiceLemon Juice
PersimmonPersimmon
SugarSugar
WaterWater
Equipment you will use
BlenderBlender
2
Add sugar syrup and blend. Chill until very cold, at least 2 hours.
Ingredients you will need
Simple SyrupSimple Syrup
3
Freeze mixture in an ice-cream maker. (Alternatively, transfer to a shallow metal baking pan and freeze, stirring every 30 minutes, until slushy, about 2 hours.)
Ingredients you will need
CreamCream
IceIce
Equipment you will use
Baking PanBaking Pan
4
Transfer to an airtight container and freeze. (Sorbet's consistency will remain soft.)
Ingredients you will need
SorbetSorbet
1
· Sorbet may be made 4 days ahead.
Ingredients you will need
SorbetSorbet
DifficultyExpert
Ready In5 hrs
Servings2
Health Score6
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