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Persimmon sorbet
Preparation info
- Yield: Approximately 24 ounces ,
12
servings each weighing 2 ounces - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Oz | Grams | Each | Name of ingredient |
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