Persimmon Sorbet from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and Franco
Elizabeth David, who gave us this recipe when we had a glut of ripe persimmons, remarked that it was a particularly delicious and pretty sorbet.
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Cooking tools:
- Blender
- Saucepan
- Stove
- Peeler
Ingredients
- 150 ml/¼ pt double cream
- 115 g/4 oz sugar
- 5 very ripe persimmons
- juice of ½ small sweet orange, strained
- 150 ml/¼ pt water
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