Serious Eats: Recipes

Creamy Persimmon Sorbet

[Photograph: Max Falkowitz]

A plush, creamy sorbet full of honeyed sweetness that's cut by a touch of malty astringency.

Notes: Acorn-shaped hachiya persimmons are the best variety for this recipe. Let them ripen until the skin is well blackened and the flesh is as soft as jelly (they are very astringent beforehand). If you prefer to use the more squat fuyu persimmons, make sure to let them ripen until the flesh has some give.

Black tea adds both a malty flavor and subtle astringency to cut the sweetness of the sorbet. If you prefer a more straightforward sweet dessert, use water instead.

About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.

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