Persimmon Sorbet Recipes
PERSIMMON SORBET
Categories Citrus Fruit Dessert Vegetarian Winter Vegan Persimmon Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 3
Steps:
- 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.)
HACHIYA PERSIMMON CARDAMOM SHERBET
Categories Fruit Dessert Winter Persimmon Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 qt
Number Of Ingredients 11
Steps:
- Bring sugar, water, corn syrup, and salt to a boil in a 1 1/2-quart saucepan, stirring until sugar is dissolved, then boil syrup until reduced to 3/4 cup, about 5 minutes. Stir in cardamom and cool completely.
- Stir together persimmon purée, cardamom syrup, milk, half-and-half, and lemon juice and chill, covered, until cold, at least 3 hours.
- Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden.
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- Place the diced persimmons in a food processor or blender and pulse or blend to puree. Pass the puree through a sieve into a bowl, pressing on it with the back of a spoon.
- Freeze the puree in 2 batches in an ice cream maker according to the manufacturer's directions. This will be a very soft, creamy sorbet.
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