Persimmon Sorbet

Granita di Cachi

Preparation info

  • Makes about

    750 ml

    • Difficulty


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.


  • 5 very ripe persimmons
  • 115 g/4 oz sugar
  • 150 ml/¼ pt water
  • juice of ½ small sweet orange, strained
  • 150 ml/¼ pt double cream


    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 thin syrup. Leave the syrup to get cold, then combine it with the purée. Add the strained orange juice. Pour in the double cream and whirl once more in the blender. Churn in an ice-cream maker.