- 4-5 Persimmonslarge, peeled and chopped
- ½ cup plus 1 tbsp Sugar
- ½ cup Wateror very strong black tea
- 1 tsp Lemon juicemore or less to taste
- ½ tsp Kosher Salt
Vegan Creamy Persimmon Sorbet
In this Vegan Creamy Persimmon Sorbet recipe we have used persimmon fruit, with its amazing and bright orange skin and beautiful, fragrant flavor. Persimmon is a versatile ingredient in many recipes and we’ve chosen to create sorbet for autumn.
By peeling an puréeing, this recipe is easy to follow, giving you an amazing palette cleanser or alternatively a light dessert after a heavy meal.
To make Creamy Persimmon Sorbet, you will need the following ingredients:
So, how to make Creamy Persimmon Sorbet?
Steps to make Vegan Creamy Persimmon Sorbet
1 | Blend persimmon and sugar | 2 |
In a food processor, combine chopped persimmon and sugar and blend on high speed for about 30 seconds until very smooth. | ||
2 | Strain purée | 20 |
Pour blended persimmon through a strainer to measure out 2 cups of purée. Reserve leftovers for another use. | ||
3 | Combine sorbet mix | 2 |
Transfer purée to a medium mixing bowl and add tea, lemon juice and salt. Whisk to combine well. | ||
4 | Chill | 2-3h |
Place in the freezer for 2-3 hours to chill until very cold. | ||
5 | Churn ice cream | 5 |
Churn sorbet in an ice cream maker according to the directions of the manufacturer. | ||
6 | Serve | |
Serve immediately as a soft serve or return to the freezer in an airtight container for 4 hours to become firmer. | ||
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