Directions:
- Bring 1 cup water and sugar to a boil, stirring until sugar is dissolved. Boil 3 minutes, then cool. Core, quarter, and, if necessary, seed persimmons. Scrape pulp from skins into a blender. Purée with lemon juice until very smooth. Add sugar syrup and blend. Chill until very cold, at least 2 hours.
- Freeze mixture in an ice-cream maker. (Alternatively, transfer to a shallow metal baking pan and freeze, stirring every 30 minutes, until slushy, about 2 hours.) Transfer to an airtight container and freeze. (Sorbet's consistency will remain soft.)
- Cooks' note: · Sorbet may be made 4 days ahead.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1288.88 Kcal (5396 kJ) | ||
| Calories from fat | 653.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 72.56g | 112% | |
|---|---|---|---|
| Sodium | 26059.46mg | 1086% | |
| Potassium | 697.16mg | 15% | |
| Total Carbs | 106.42g | 35% | |
| Sugars | 59.26g | 237% | |
| Protein | 72.56g | 145% | |
| Vitamin C | 5.9mg | 10% | |
| Iron | 18.1mg | 101% | |
| Calcium | 418.7mg | 42% | |
| Amount Per 100 g | |||
| Calories | 131.22 Kcal (549 kJ) | ||
| Calories from fat | 66.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.39g | 112% | |
|---|---|---|---|
| Sodium | 2653.04mg | 1086% | |
| Potassium | 70.98mg | 15% | |
| Total Carbs | 10.83g | 35% | |
| Sugars | 6.03g | 237% | |
| Protein | 7.39g | 145% | |
| Vitamin C | 0.6mg | 10% | |
| Iron | 1.8mg | 101% | |
| Calcium | 42.6mg | 42% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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