Frozen persimmon sorbet

Have you been struck by the dreaded winter lurgy yet? It has cut a swathe through our small household in the last week and I don’t think it’s done with us yet. I lost my voice over the weekend, then lost my hearing as soon as it came back. Worst of all, I’ve lost my sense of taste – unless it’s chocolate or chilli, I’ve been reduced to eating for texture only. This is profoundly depressing.

I’m hoping that my current high levels of persimmon consumption will speed my recovery. Persimmons are high in vitamin C and look extremely cheerful in the kitchen. Oranges are not the only fruit at this time of year, after all.

This week’s Three Ways With… column is devoted to the not-so-humble persimmon, which I have been consuming in huge quantities lately (so imagine how much sicker I could have been!) The following recipe for frozen persimmon sorbet will be extremely soothing if you’re unwell, but you don’t have to be poorly to enjoy it. 

Frozen persimmon sorbet

I was extremely sceptical when I read about this recipe – and I did have to experiment with it a bit to make it work – but it’s a nice bit of fun to try (with minimal effort required). All you need to do is freeze as many persimmons as you have diners for a minimum of three hours. At least 45 minutes before serving, remove the persimmons from the freezer. Slice off the tops and let the fruit sit at room temperature. After 45 minutes they will be icy cold, but soft enough to spoon out the frosty flesh. For an extra treat, pass around a bowl of whipped cream.

If this sounds like too much hassle, be reliably informed that you can freeze peeled, sliced persimmons and whiz them up in smoothies. And if you have a dehydrator, dried persimmon slices are absolute heaven (thanks Ann for the lovely specimens below).

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7 Comments

  1. June 14, 2017 / 7:49 am

    Hope your feeling much better, to lose your voice and hearing with the lurgy is not good. I have to admit, i am not a fan of persimmon, but this does intrigue me and I would def. give it go – frozen and dehydrated.

    By the way, what other suggestions do you have for schichimi tograshi – i am looking for ideas and you seem to be in the know how – google and my cookbooks are not helping me, so I am hoping you will, Thank you in advance Lucy x

  2. June 16, 2017 / 10:42 pm

    Lucy, this sounds wonderful! I love persimmons. Unfortunately, I'm in the other hemisphere, so I'll have to wait a while for persimmons. I hope you get well soon.

  3. June 19, 2017 / 3:15 am

    Are the persimmons dehydrated as they are or does your friend dip them in any solution first?

    • June 23, 2017 / 3:42 am

      Thanks! I'm currently obssessed with my dehydrator… feijoa chips are fantastic. I just dry the slices as they are.

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