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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 1 |
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Ingredients:
1/2 cup sugar |
2 pounds very ripe fuyu or hachiya persimmons |
1 tablespoon plus 1 teaspoon fresh lemon juice |
Directions:
1. 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.
2. 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.)
3. Cooks' note: · Sorbet may be made 4 days ahead.
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