Persimmon Sorbet with Pomegranate Pops
Late November, early December, is when the prettiest fruits make it onto the scene like vibrant orange persimmons and super red pomegranate seeds. This year I discovered 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 the red and pink seeds. Not only is this a super fun sensation in the mouth, it’s a super healthy and an immune boosting dessert, it is a gift to the eyes with a fun surprise.
Remove the sorbet from the freezer. If the mixture is too hard to scoop, let it sit at room temperature for 20 minutes. In the meantime, place a few pomegranate seeds at the bottom of each serving dish. When ready to serve, use an ice cream scoop to make rounded balls and place on top of the seeds. Sprinkle more seeds on top and serve.
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 a sorbet.