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.