When writing the menu for my Xmas Dinner 2009, I decided that I wanted to include an interesting seasonal ingredient. Currently, there are tons of ripe persimmons at the farmers markets.
When I served this sorbet at the dinner, the question I got from a lot of people was “what’s a persimmon?” I will admit that until about two years ago, I had no idea myself. It’s not really a common fruit and there aren’t a whole lot a recipes out there that use it.
Their flavor is really subtle. They aren’t too sweet and have a texture that is like part peach, part tomato. Softness is an indicator of ripeness, but they have a tough skin that reminds me of some varieties of avocado.
The ones pictured above are the Fuyu variety. I think I might have actually used the Hachiya variety for this sorbet. They are larger and have a more oblong heart shape. The Wednesday Santa Monica Farmers Market had a great deal on large ripe ones. They were so soft, that by the time they got home, most of them had burst, and I had a bag full of persimmon pulp. This wasn’t too much of a problem, as they were about to be blended for the sorbet anyways.
The persimmons were so sweet on their own that I felt the sorbet hardly needed any additional sweetening. Of course, when making frozen desserts, one must remember that it will always taste less sweet when frozen. Taste your sorbet batter before freezing and adjust the amount of agave until it tastes just a little bit too sweet. That way, it will be just perfect once it’s frozen.
Because the flavor of fruit can vary, I also recommend on slowly adding the ingredients and tasting until you find a balance that tastes just right to you. The raspberry should compliment, not overwhelm the subtle taste of the persimmons. The salt and lemon juice help punch up the persimmon flavor. The quantities listed here were what I found was the perfect balance of flavor for the fruit I was using.
Raspberry-Persimmon Sorbet
Makes about 4 Cups
- 1 ¾ cup Raspberry Purée
- 2 ¼ cup Persimmon Purée
- 1 tbs Lemon Juice
- ¼ tsp Salt
- 5 tbs Agave Nectar, plus more if needed
- Whisk together all the ingredients except for the agave. Taste and add the agave a tablespoon at a time until the mixture tastes just a little bit too sweet. You may need more or less than five tablespoons.
- Strain the mixture through a medium mesh strainer (what you would use to sift flour). Mix with a spoon to get the mixture to move through the strainer. When done, you should have a thick jam-like substance left in the strainer which will be mostly raspberry seeds; discard this.
- Put the mixture in a covered container and let chill in the back of the refrigerator for several hours.
- Once chilled, freeze according ice cream maker directions. Transfer sorbet to a container, cover and freeze. You should be able to scoop it straight out of the freezer, but it’s always a bit easier if you let it sit out on the counter for a bit before serving.
Looks absolutely delicious!! And beautiful photos!
wow what an awesome sorbet love the color
Love this idea. Mellow persimmons with sweet tart raspberries sounds amazing
I made a very similar one on the weekend with persimmon and pineapple and added in a little vanilla bean. Seriously– who needs dairy ice cream ?
Wow, that looks awesome! I’m so jealous you still have a farmer’s market… tonight our overnight temps are supposed to be –5
Lovely flavor combination, and beautiful pictures as always!