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Robert Wemischner
Persimmon sorbet
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Preparation info
Yield: Approximately 24 ounces ,
12
servings each weighing 2 ounces
Difficulty
Easy
Appears in
The Dessert Architect
By
Robert Wemischner
Published
2009
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Recipes
Contents
Ingredients
Oz
Grams
Each
Name of ingredient
19
net weight,
Americas
United States
Dessert
Vegan
Gluten-free
Method
Peel the persimmons and remove the large brown inedible seeds, as necessary.
Puree the fruit in a blender or food processor with the simple syrup, lemon juice, and salt.
Transfer the mixture to an electric ice cream machine and freeze until semi-firm.
Remove from the machine and spoon the mixture into fill 12 flat-topped heart-shaped Silform m