Persimmon Sorbet

Written by Eydie Desser

I had never tasted a persimmon until I moved to Santa Monica. My neighbor has a huge persimmon tree and always gifts me lots of delicious ripe fruit. 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 which is perfect for freezing and turning into sorbet. This is the beginning of a delicious super healthy sorbet filled with Vitamins A, C, E, K, manganese, potassium..the lists goes on!  Here’s how you do it.


Fuyu Persimmons, very ripe and soft, count on 2 fruits per person


  1. Tear off a bit of skin on the bottoms of the fruits and squeeze its soft flesh into a bowl, discarding any skin that ends up in the bowl.
  2. Spoon the flesh into ice cube trays, and place in the freezer until frozen, or place in freezer quart  Ziptop bags. If using bags, lay on a sheet pan and place in the freezer until frozen.
  3. Once frozen, place the frozen fruit into a food processor and process, just until there are no more lumps. It may get too soft, and if it does, scoop up the sorbet with an ice cream scooper and place on a parchment lined sheet pan, and place back in the freezer.
  4. It will only take a few minutes to harden up, and now you are ready to serve this delicious and healthy treat.
  5. When ready to serve, remove sorbet from the freezer
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