Ann Taruschio, Franco Taruschio

Persimmon Sorbet

Granita di Cachi

Preparation info
  • Makes about

    750 ml

    • Difficulty

      Easy

Appears in
Leaves from The Walnut Tree: Cooking of a Lifetime
Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About

Elizabeth David, who gave us this recipe when we had a glut of ripe persimmons, remarked that it was a particularly delicious and pretty sorbet.

Ingredients

  • 5 very ripe persimmons
  • 115 g/4 oz sugar
  • 150</

Method

Peel and discard the skin of the persimmons, turn the pulp into a blender and purée until smooth. There should be 600 ml/1 pt of purée.

Boil the sugar and water for about 5 minutes, to make a