Persimmon Sorbet
By: Anonymous
Published: Thursday, December 3, 2009 - 12:47am

Ingredients




4 cups Persimmon puree
1/2 cup Granulated sugar
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.