Persimmon sorbet

Preparation info
  • Yield: Approximately 24 ounces ,


    servings each weighing 2 ounces
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient
19 net weight,


  • 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