Persimmon ginger sorbet

5 from 4 votes

A deliciously fragrant sorbet with a little bright tang from the ginger, you'll want to find any excuse to make this.

Prep Time15

freezing time (min)5

Total Time15

Course: Dessert

Cuisine: American

Servings: -8 (makes a little under 1 quart/1litre)

Calories: 208kcal

Author: Caroline's Cooking

2 ½ cups persimmon pureed volume/weight (2 ½c is approx 3-4 persimmon, depending on size)
½ cup sugar
2 teaspoon lemon juice
½ cup water
2 tablespoon crystalized ginger finely chopped, candied ginger

Cut the persimmon in half and scoop out the flesh to leave the skin behind. Puree the flesh with the sugar until smooth, only a minute or so.
Depending on your blender/food processor, you may went to strain the puree through a fine strainer to ensure the puree is smooth, but you can also skip if it seems fine.
Add the lemon juice, water and finely chopped crystalized ginger to the persimmon puree and mix through well. Pour into an ice cream maker or else in a loaf tin or freezer-safe container, covered.
If using an ice cream maker, just follow the instructions to churn then freeze. If using a container/tin, take the container out of the freezer every hour or two for about 4-5 hours until it is has a good amount frozen. Each time you take it out, stir the frozen outside pieces into the center and break up any icy lumps with a fork and return to the freezer. Leave overnight to freeze fully after the last time you stir.