Julee Rosso, Sheila Lukins

Persimmon Spice Sorbet

Preparation info

  • 5 to 6 cups

    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

The flavor of this unusual fruit is complemented by a double dose of ginger—fresh and crystallized—and Armagnac. It is a sweet and soothing finale.

Ingredients

  • 1 cup water
  • 1 cup sugar
  • 5 medium-size ripe persimmons, skinned, pitted, and puréed (about

Method

  1. Combine the water and sugar in a saucepan and cook over medium-low heat just until the sugar has dissolved. Allow the mixture to cool to room temperature. Refrigerate, loosely covered, until chilled, a minimum of 2 hours.
  2. Pour the sugar syrup into a large bowl, and add the remaining ingredients. Stir until smooth.
  3. Freeze in an ice cream maker accordin