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:

December 3, 2009

Creator:

Anonymous

Related Cooking Videos