• 2 cups very ripe persimmon meat (3 to 4 persimmons)
• ½ cup sugar
• ⅔ cup ice water
• 2 egg whites
• Chilled vodka

Purée persimmons and sugar together in a blender, then cook mixture in a nonreactive saucepan over medium heat, stirring constantly, for about 2 minutes. Add water slowly, continuing to stir, and cook for 3 to 4 minutes longer. Remove mixture from heat and allow to cool to room temperature. Refrigerate, covered, for at least 3 hours.

Remove mixture from refrigerator. Beat egg whites until stiff, then fold into mixture, incorporating thoroughly. Process in ice cream maker according to manufacturer’s directions.

Splash a bit of very well-chilled vodka on each portion of sorbet just before serving.