Persimmon and Vanilla Sorbet | RICARDO
It's persimmon season! What to make with this exotic fruit? This sorbet recipe makes both a great dessert or even a palate cleanser for your next holiday meal.
Ingredients
- 1 lb (450 g) non-astringent persimmons (about 3), peeled, seeded and cubed (see note)
- 1/2 cup (105 g) sugar
- 2 tbsp (30 ml) lemon juice
- Seeds from 1/2 a vanilla bean
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