Creamy Persimmon Sorbet
Persimmon sorbet blends ripe fruit with tea, lemon, and sugar for a smooth frozen dessert with bright, gently tannic balance.
Prep 20 min · Total 3 hr 10 min · Makes about 1 quart (4 servings)
Ingredients
- 4 to 5 large persimmons, peeled and chopped
- 1/2 cup plus 1 tablespoon sugar
- 1/2 cup very strong black tea, or water
- 1 teaspoon fresh juice from 1 lemon
- 1/2 teaspoon kosher salt
Directions
- Put the persimmons and sugar into a blender or food processor, and blend on high until the purée is completely smooth, about 30 seconds. Strain it, then measure 2 cups of purée and save any extra for another use.
- Scrape the measured purée into a medium-sized mixing bowl. Whisk in the tea, lemon juice, and salt, tasting as you go.
- Place the mixture in the freezer until it is thoroughly cold, 2 to 3 hours.
- Churn the chilled mixture in an ice cream maker, following the manufacturer's instructions. Eat it right away as soft serve, or spoon it into an airtight container and freeze for 4 hours if you want a firmer scoop.