Late November, early December, is when the prettiest fruits make it onto the scene.  Vibrant orange Persimmons and super red Pomegranate seeds.  This year I learned about pink Pomegranates from the Santa Monica Farmers’ market.  The seeds are a light pinkish yellow and are a bit sweeter, and 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.

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.