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

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