Persimmon Sorbet Recipes

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PERSIMMON SORBET



Persimmon Sorbet image

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

1/2 cup sugar
2 pounds very ripe Fuyu or Hachiya persimmons
1 tablespoon plus 1 teaspoon fresh lemon juice

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



Hachiya Persimmon Cardamom Sherbet image

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

2/3 cup sugar
2/3 cup water
2 teaspoons light corn syrup
1/4 teaspoon salt
1/8 teaspoon ground cardamom
2 cups Hachiya persimmon purée
1 cup whole milk
1 cup half-and-half
2 teaspoons fresh lemon juice
Special Equipment
an ice cream maker

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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