4 cups peeled, cubed fuyu persimmon
juice and zest of 2 limes
1/3 cup sugar
1/4 to 1/2 cup water
Place all of the ingredients in a blender (I used my Vita-Mix) and pulse until very, very smooth. If possible, refrigerate the mixture overnight. Pour into an ice cream maker and churn until smooth. Serve immediately or freeze in a freezer safe container.
It is persimmon season! I honestly haven’t eat persimmons often, while they do grow here in Baltimore, they are not terribly common or I would think, popular. Weather fluctuates a lot this time of year. One day it seems like it is the hottest day in August then the next day it is like Thanksgiving is right around the corner. On one of those hot days, I took these persimmons and made them into an insanely creamy sorbet. It is not hyperbole when I say this sorbet is insanely creamy. It must be the persimmons (which I had never had frozen before) but this sorbet is as creamy rich tasting as ice cream despite basically being water + fruit + juice. It is absolutely the best sorbet I have ever had.
Note: Persimmons are pretty sweet. Add extra lime juice/zest as needed.
I can almost taste this combination of persimmon and the tangy lime! Sounds delicious!
Persimmons are one of my favourite fruits – I just love the sweet smoothness of its flesh. Am sure I'd be head over heels with this sorbet.
What a beautiful color! Do you know, I've never had a persimmon before! I have no idea what it could taste like. What a shame. I should find one..maybe at Wegmans?
They are in season here right now so the farmers market might have some. I've also seen them this time of year at Whole Foods, Safeway, Giant, Mars but Wegmans and H Mart generally have them all year long.
YUM! I went looking for some yesterday in Chinatown but they haven't quite hit NYC yet. I can't wait, though, they became one of my favorite fall/winter snacks last year. I made them into frozen yogurt and sorbet sounds great, too!
I adore that you blended everything in your vitamixer. I seem to use mine for just a handful of ways even though I know it can do so much more. I'm going to give this one a try.
i have never tried persimmon sorbet before only eating it as is which is my favorite. i will definitely try this out. sounds really yummy!
I bet it would be even better with jelly-like hachiya (heart-shaped) persimmons, which I find to be less astringent. Can't wait to try the recipe when they start appearing at our farmers' markets here in Oregon!
Actually, I liked the fuyu much better in the sorbet. Less candy-sweet and creamier.