0 from 12 votes
Persimmon ginger sorbet
A deliciously fragrant sorbet with a little bright tang from the ginger, you'll want to find any excuse to make this.
Prep Time
15 mins
freezing time (min)
5 hrs
Total Time
15 mins
Servings: 6 -8
Calories: 208 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 ½ cups persimmon pureed volume/weight (2 ½c is approx 3-4 persimmon, depending on size)
- ½ cup sugar
- 2 teaspoon lemon juice
- ½ cup water
- 2 tablespoon crystalized ginger finely chopped, candied ginger
Instructions
- Cut the persimmon in half and scoop out the flesh to leave the skin behind. Puree the flesh with the sugar until smooth, only a minute or so.
- Depending on your blender/food processor, you may went to strain the puree through a fine strainer to ensure the puree is smooth, but you can also skip if it seems fine.
- Add the lemon juice, water and finely chopped crystalized ginger to the persimmon puree and mix through well. Pour into an ice cream maker or else in a loaf tin or freezer-safe container, covered.
- If using an ice cream maker, just follow the instructions to churn then freeze. If using a container/tin, take the container out of the freezer every hour or two for about 4-5 hours until it is has a good amount frozen. Each time you take it out, stir the frozen outside pieces into the center and break up any icy lumps with a fork and return to the freezer. Leave overnight to freeze fully after the last time you stir.
Cup of Yum
Nutrition Information
Calories
208kcal
(10%)
Carbohydrates
54g
(18%)
Protein
1g
(2%)
Fat
1g
(2%)
Sodium
3mg
(0%)
Potassium
325mg
(9%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
1IU
(0%)
Vitamin C
69mg
(77%)
Calcium
29mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6-8
Amount Per Serving
Calories 208
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 54g | 18% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 3mg | 0% |
| Potassium | 325mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 69mg | 77% |
| Calcium | 29mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.