Persimmon Sorbet


Photo: flickr user inuyaki.com
Print this recipe

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.

Tools

.

Tags:

fat
health
sorbets
tropical
Fruit
froze

Yield:

8.0 servings

Added:

Thursday, December 3, 2009 - 12:47am

Creator:

Anonymous

Related Cooking Videos