Persimmon Sorbet with Sherry2014-12-21
- Servings : 6
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 60m
Persimmon Sorbet is a sweet and wonderfully refreshing treat. The Persimmons (otherwise known as kaki or sharon fruit) are best used when they are very ripe, nearly “bruised”. If you find them too sweet, so you may like to add some lemon peel to the sugar syrup to give it an extra tang while the addition of the sherry gives the sorbet extra luxuriance.
- 250g caster sugar
- 600ml water
- 6 very ripe persimmons
- 150ml double cream
- 100ml dry sherry
Put the sugar and water into a saucepan over a low heat. When the sugar has fully dissolved, bring to the boil, lower the heat slightly and simmer for five minutes until the sugar syrup has a slightly viscous consistency.
Peel the persimmons and blend them in a blender adding the sugar syrup, a little at a time, then the double cream and finally the sherry.
Finally, pour the sorbet mixture into an ice-cream maker and churn until thickened (approximately 20 minutes) according to the manufacturer’s instructions. Put the mix in a suitable container and place in the freezer.
Alternatively, put the mix in a freezer-proof container and freeze, stirring every 20 minutes until set.