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.