Persimmon Sorbet

Ingredients

4 cups Persimmon puree
2 tablespoons Lemon juice, or lime juice

Preparation

1
Separate the persimmon pulp from the fibrous threads by pressing through a sieve with the back of a spoon. Blend the persimmon puree with the sugar and juice. Freeze until firm, stirring once or twice.
2
Makes about 1 quart.

Tools

 



Yield:

8.0 servings

Added:

Thursday, December 3, 2009 - 12:47am

Creator:

Anonymous

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