Cinnamon and Persimmon Punch Sorbet

Cinnamon and Persimmon Punch is so flavourful and sweet and tastes so great icy cold that it seems natural to transform it into sorbet. Like most dried fruits, dried persimmons are found in varying degrees of dryness. A moister one is preferred here, but if your persimmon is very dry, you can use one that was soaked in the punch. (Note that in Korean markets, dried persimmons are often kept in the produce section.)