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.
Read more: Scooped: Creamy Persimmon Sorbet
- Yield:makes about 3 cups
- Active time: 45 minutes
- Total time:3 hours
- 4 to 5 large persimmons (about 20 ounces; see note), peeled and chopped
- 1/2 cup plus 1 tablespoon sugar
- 1/2 cup very strong black tea, or water
- 1 teaspoon fresh juice from 1 lemon (more or less to taste)
- 1/2 teaspoon kosher salt
Combine persimmons with sugar in blender or food processor and process on high speed until very smooth, about 30 seconds. Pour through a strainer to measure out 2 cups of purée, reserving remainder for another use.
Transfer purée to a medium-sized mixing bowl and whisk in tea, lemon juice, and salt to taste. Chill in freezer until mixture is very cold, 2 to 3 hours.
Churn in ice cream maker according to manufacturer's instructions. Serve immediately as soft serve or transfer to an airtight container and chill in freezer for 4 hours for a firmer texture.