Persimmon and Vanilla Sorbet
The vanilla notes found in persimmons are reinforced in this sophisticated yet simple sorbet. The fruit is first frozen and thawed to get the right consistency, before being whirred in the blender with sugar and a speckle of vanilla seeds.
Ingredients
- 1 lb (450 g) non-astringent persimmons (about 3), peeled, seeded and cubed (see note)
- 1/2 cup (105 g) sugar
- 2 tbsp (30 ml) lemon juice
- Seeds from 1/2 a vanilla bean
Instructions
- Line a baking sheet with parchment paper. Place the persimmons on the baking sheet and freeze until frozen, about 30 minutes. Before using, let thaw completely at room temperature, about 1 hour.
- In a blender, purée the thawed persimmons with the sugar, lemon juice and vanilla seeds for 2 minutes or until smooth.
- Pour the mixture into an ice cream maker. Churn for 20 minutes, until thick and creamy, or follow the manufacturer's instructions.
- Transfer to an airtight container and freeze for 5 hours or until firm. If desired, let the sorbet soften at room temperature for a few minutes before serving.
The vanilla notes found in persimmons are reinforced in this sophisticated yet simple sorbet. The fruit is first frozen and thawed to get the right consistency, before being whirred in the blender with sugar and a speckle of vanilla seeds.