Persimmon Sorbet with Pom Poms

Written by Eydie Desser

Vibrant orange Persimmons and super red Pomegranate seeds create the most intoxicating and flavorful sorbet combo!  This year I learned about pink Pomegranates from the Santa Monica Farmers’ market, so I’ve been inspired to incorporate them. The seeds of the pink Pomegranate are a light pinkish yellow, and are a bit sweeter, while not as tart as red Pomegranate seeds. It inspired me to make this sorbet, spiked with a little orange juice and lime juice and topped with both colors of seeds. Not only is this a super healthy, immune boosting dessert, it is a gift to the eyes with that vibrant pop of color!

Note:  There are two types of Persimmons:  one that is round like a tomato, called Fuyu, and the other that is oblong, and comes to a point, called Hachiya. We use Hachiya Persimmons for sorbet because as they ripen, they become very soft, and have a pudding-like texture; perfect for freezing, and eaten like a sorbet.


  • 3 Hachiya Persimmons
  • 3 medium sized ripe bananas (sliced into ¼” pieces and frozen)
  • 1 TB fresh lime juice, or more to taste
  • 1 TB fresh orange juice, or more to taste
  • ½ cup red pomegranate seeds
  • ½ cup pink pomegranate seeds  (or just use all red if you can’t find the pink)


  1. Prepare the Persimmons:  pull out the leafy stem, cut in half lengthwise and scoop out the flesh with a spoon.  Place the flesh in the bowl of a food processor.
  2. Add the frozen banana slices to the persimmon flesh, along with lime juice and orange juice.
  3. Blend until very smooth.  Give it a taste, adding more orange juice for sweetness and lime juice for tartness.  (I like mine more tart as it brings out the sweetness of the Persimmon)
  4. Freeze the mixture in a rectangular pyrex dish.  After about an hour, scrape with a fork.  Every 30 minutes or so, scrape again until the mixture is completely frozen.
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