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Category: Desserts

Persimmon sorbet

Persimmon sorbet
Lawrence K. Ho / Los Angeles Times

Given a choice, many of us would rather eat library paste than some reduced-calorie dish that pretends to be food. No wonder diets fail. We're starving for real taste. Few master the art of eating wisely and well. We hope ... Read more

Total time: 1 hour | Serves 10 (5 cups)
Note: To make simple syrup, boil 1/2 cup of water with 1/2 cup of sugar over medium heat until the sugar dissolves, about 1 minute. This will make a little more than 1/2 cup.
  • 8 persimmons, cut into large dice
  • 1/2 cup simple syrup
  • 1 teaspoon lemon juice

Step 1Place the diced persimmons in a food processor or blender and pulse or blend to puree. Pass the puree through a sieve into a bowl, pressing on it with the back of a spoon.

Step 2Combine the simple syrup and lemon juice. Add to the puree and mix well.

Step 3Freeze the puree in 2 batches in an ice cream maker according to the manufacturer's directions. This will be a very soft, creamy sorbet.


You can make a granita if you don't have an ice cream maker. After pureeing the fruit and adding the syrup and juice, pour the mixture into a shallow metal pan. Freeze, scraping the mixture with a fork every 30 or 40 minutes, until somewhat firm, 3 to 4 hours.

Each serving:
64 calories; 0 sodium; 0 cholesterol; 0 fat; 0 saturated fat; 17 grams carbohydrates; 0 protein; 0 fiber.
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