Persimmon ginger sorbet
A deliciously fragrant sorbet with a slight kick from the ginger, you'll want to find any excuse to make this.
Servings: 6 -8
- 2 cups persimmon 480ml, puree, approx 3-6 persimmon, depending on kind
- ⅓ cup water 80ml
- ⅓ cup sugar 80ml
- 1 teaspoon lemon juice
- 3 tablespoon crystalized ginger finely chopped, candied ginger
Cut the persimmon in half and scoop out the flesh to leave the skin behind. Puree the flesh until smooth, only a minute or so.
Put water, sugar and lemon juice in a small pan and warm over a gentle heat until the sugar has dissolved. Continue to heat for a further minute then allow to cool slightly.
Add the sugar syrup and finely chopped ginger to the persimmon puree and mix well. Pour into a container to put in the freezer or put in an ice cream maker.
If using an ice cream maker, just follow the instructions. If doing manually, take the container out of the freezer approximately every hour for about 4 hours until it is pretty well frozen. Each time you take it out, stir the frozen outside pieces into the center and break up any icy lumps and return to the freezer. Leave overnight to freeze fully after the last time you stir.
Calories: 159kcal | Carbohydrates: 41g | Sodium: 2mg | Potassium: 244mg | Sugar: 14g | Vitamin C: 52.4mg | Calcium: 21mg | Iron: 2mg