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
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 hours.
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.)
Transfer to an airtight container and freeze. (Sorbet's consistency will remain soft.)
· Sorbet may be made 4 days ahead.