Mary Beth Clark

Culinary Educator · Consultant · Author
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Frozen Persimmon as Sorbet

Cachi Surgelati come Sorbetto

What could be easier than serving frozen persimmon as sorbet for dessert? Everyone loves it. What cook doesn't search for dessert requiring no effort? Better than purchasing or making it at home in your machine, pop some ripe fresh persimmons in the freezer for a few hours until they become rock-hard. Remove 1 hour before serving to thaw. Leftovers? Pop them back into the freezer.

Freezing changes the persimmon pulp into creamy puree. Completely fresh and all-natural, it is low-cal, dairy-free, gluten-free, packed with Vitamin C plus some iron, and tastes positively yummy. Watch the fruit change in appearance and texture as powdery white frost appears then disappears during thawing. Continual movement. Choose serving bowls enhancing their natural character or dress them up with cut glass or crystal for elegant dinner parties. Plates of cookies or biscotti and bowls of nuts make great accompaniments.
(Photo: Left – fresh persimmons; Top and Right – frozen persimmons thawing; Bottom Center – thawed persimmon with spoon as creamy sweet-tart sorbet.)

Freezing time is 4 hours or longer. Thawing time is 1 hour.

Fresh persimmons, firm-ripe

Rinse the persimmons under cool running water. Drain and pat dry. Place in your freezer for 4 hours or longer so they become rock-hard. (You can leave them in your freezer for months!) One hour before serving, remove from the freezer. After about 30 minutes thawing, slice off the tops, and reserve them for serving. They are sorbet-ready when the pulp becomes a creamy puree. Enjoy every spoonful.


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