Persimmon Sorbet

In her charming autobiography, The Mandarin Way, Cecilia Chiang recalls Chinese New Year in Peking, when her mother would bury fresh persimmons in the snowdrifts outside their home and then serve up the frozen fruit with a spoon as a sort of instant sorbet. This recipe, from my cook and writer friend, Jane Helsel, goes a step beyond the snowdrift method to produce a wonderfully festive sorbet with a glorious color and the texture of ice cream.

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