Persimmon Sorbet Recipe

Serves: 8

Ingredients:
4 cups persimmon puree
1/2 cup granulated sugar
2 tbsp 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.

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