Make fresh persimmon sorbet at home using only a few simple ingredients. You can’t beat this treat on a hot summer day.
Keep in mind that not all persimmons are the same. There are two main varieties of persimmon that are very different creatures.
What persimmons are best for sorbet?
Astringent: This variety should be completely ripe before eating. Unripe flesh is tannic and tastes terrible. A common astringent persimmon is the Hachiya which is what I used for this sorbet. Pick them hard and allow to ripen until the flesh is soft, even runny. When ripe, the fruit will almost feel like a balloon filled with water; perfect to use in your sorbet.
Non-astringent: These persimmons can be eaten from the tree and a common type is the Fuyu. They are crisp and have a mild, sweet flavour. This variety has less flavour and may not make the best sorbet.
Persimmon Sorbet Recipe
- 8 persimmons peeled, pips removed
- 1/2 cup sugar plus 1 tablespoon
- 1/2 cup black tea
- 2 Tbsp lemon juice
- 1 pinch kosher salt
- Add persimmons to a blender and add sugar. Process until smooth and well combined.
- Strain fruit into a bowl and whisk in tea, lemon juice, and salt. Chill for at least 3 hours.
- Churn as per manufacturer's instructions and then add to an airtight container. Freeze for at least 3 hours or until preferred consistency is reached.