Thursday, January 5, 2012

Recipe: Persimmon Sorbet

We are up to our eyeballs in persimmons again, thanks to another neighbor.  And they are ripening faster than we can eat them raw.

So we pureed loads of them and are using some and freezing others.  They are portioned in 2-cup ziploc baggies in the freezer.

Recipe: Persimmon Sorbet

2 cups pureed Hachiya persimmons (skins and all)
1 teaspoon Vitamin C crystals (we got ours at Trader Joe's but it is 100% ascorbic acid. You could also use the juice of a lemon and the zest)

Partially freeze a ziploc of puree.  Mix in the vitamin C powder. Enjoy!

You could also put into your ice cream maker according to the manufacturer's instructions.

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