Persimmon-Coconut Milk Sorbet

I wanted to make something with persimmons this time, remembering an amazing Persimmon and Black Pepper Ice Cream I’ve made in the past. Unfortunately, this recipe was not as good.

I used Fuyu persimmons this time, which are firm and not as flavorful as the Hachiya persimmons, liquidy-soft when ripe. You can read about the difference here.

Here’s the recipe, I hope to improve it for next time.

Persimmon-Coconut Milk Sorbet

3 cups persimmon puree from 8 Fuyu persimmons – next time I’ll try Hachiya persimmons
Juice of 1 lemon – use about all of it
Pinch of salt
Splash of vanilla extract
Splash Captain Morgan Dark Rum
1 cup full fat coconut milk
2/3 eucalyptus honey – you can use regular honey or a different strongly flavored one
~1/2 cup pineapple juice

Add all ingredients to persimmon puree. Taste for honey, salt and lemon juice. Refrigerate until chilled and then freeze in your ice cream maker according to the manufacturers instructions.

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About Natan S.

Natan is a founding member of Theater in the Rough, an group of community minded actors dedicated to bringing quality, affordable theatrical experiences to the Jerusalem audience. Natan also works as a freelance web programmer, and writes about food (mainly ice cream) in his spare time.

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