Wednesday, January 11, 2012

Persimmon Sorbet v 2.0

We made persimmon sorbet the other night, and it was delicious!

This experience, though, wasn't quite as good.  I used the alternate recipe I posted, which was 2 cups of pureed persimmons and the zest and juice of one lemon.  I put it into the ice cream maker.

I actually was a little disappointed.  The zest was too zesty, and the whole thing was a bit thick.  When I made it before, just freezing it and partially defrosting it in a bag, then squishing it, I was much happier with the result.

Go figure.
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