Persimmon sorbet
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Persimmon puree |
| ½ | cup | Granulated sugar |
| 2 | tablespoons | Lemon juice; or lime juice |
Directions
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. Makes about 1 quart.
Penny Halsey (ATBN65B).
Recipe by: Ice Cream! The Whole Scoop, Gail Damerow Posted to MC-Recipe Digest V1 #867 by Nancy Berry <nlberry@...> on Oct 26, 1997