Sabor Eats | Persimmon Sorbet with Sautéed Honey Persimmon

Persimmon Sorbet with Sautéed Honey Persimmon

Be prepared to be bombarded with recipes for sorbet, gelato, and frozen yogurt very soon in the future. I have stocked my parent’s freezer with various types of frozen goodies!

First on the list: Persimmon Sorbet. I think this particular sorbet is very Asian. Whenever I think of persimmon, I think of a beautiful tree that grows sweet, fat, delicious fruits. We have a persimmon tree in our backyard—unfortunately, due to the storms last year, most of the branches broke and the tree did not give fruit this year. Still, you can find persimmon at your grocery store (if not at a regular store, at the Asian market).

This recipe does not make much—maybe 1 or 2 pints. So if you want more, double the recipe.

Hope you enjoy!

-Erica

Persimmon Sorbet with Sautéed Honey Persimmon (adapted from The Food and Cooking of Korea)

Ingredients:

For the Sorbet

4 ripe persimmons
2 tsp caster sugar
2 tbsp lemon juice
1 tbsp Grand Marnier

For the Sauteed Honey Persimmon

1 ripe persimmon
A little less than 1 tbsp honey

Recipe:

For the Sorbet

Peel and cut persimmon into small chunks and finely puree.
Add persimmon puree and sugar in a pot over low heat, stirring all the while.
When the mixture begins to boil, immediately take it off the heat and let cool.
While it is cooling, stir in lemon juice and OPTIONAL Grand Marnier (note, the alcohol is there to make your sorbet easier to scoop once it has been frozen. You can leave it out, but will probably have to defrost the sorbet for about 15 minutes before serving).
Place mixture into refrigerator to cool 6-10 hours.
Follow instructions for ice cream machine.

For the Sautéed Honey Persimmon