Persimmon Sorbet

butterfly Serves: 2 (it’s easy to double, triple, and more!)

Written By Eydie Desser


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I love November as it is when persimmons are in season.  I had never tasted persimmons until I moved to Santa Monica.  My neighbor has a huge Hachiya persimmon tree and always gives me lots of delicious ripe fruit. There are 2 types of persimmons you’ll find in the stores:  Fuyu persimmons are round like a tomato and can be eaten firm, and just slightly soft. Hachiya persimmons are oblong and will be very  soft and mushy when ripe. They ripen quickly and spoil quickly.  The minute they are super soft, I open up the skin on the bottom of the fruit and press the delicious orange flesh from it, discarding the skin. It’s already “pureed” so I make sorbet out of it.  1 ingredient filled with tons of antioxidants, vitamins, potassium, anthocyanins (makes our skin glow) and minerals.  You will love this delightful sugar-free dessert.


4 Hachiya persimmons, very ripe (count on 2 fruits per serving)


Make the Sorbet:
  1. Tear off a bit of skin on the bottom 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-size  zip top bags.  If using bags, once filled, lay them flat on a sheet pan and place in the freezer until frozen. 
  3. Once the persimmon flesh is frozen, place the frozen it 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 the balls on a parchment lined sheet pan, and place back in the freezer.  It will only take a few minutes to harden up
To Serve:

Place the frozen persimmon sorbet balls in an ice cream bowl and serve.

butterfly Cook's Notes:
  1. Feel free to make more of the sorbet.  It’s easy…just count on 2 persimmons per person, for a nice size portion.
  2. Garnishing is nice as well.  Try adding pomegranate seeds as a garnish which adds a beautiful color and a pop in your mouth—a yummy combination. Or try torn mint leaves.

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