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Recipe - Persimmon Sorbet

Categories: Sorbets & I, Low Fat, Still Froze, Persimmon Sorbet

Ingredients:

4 cup Persimmon puree
One half cup Granulated sugar
2 tablespoon Lemon juice; or lime juice

Separate the persimmon pulp from the fibrous threads by pressing through a
sieve with the back of a spoon. Blend the persimmon puree with the sugar
and juice. Freeze until firm, stirring once or twice. Makes about 1 quart.
Penny Halsey (ATBN65B).

Recipe by: Ice Cream! The Whole Scoop, Gail Damerow

Posted to MCRecipe Digest V1 #867 by Nancy Berry nlberry@prodigy.net on
Oct 26, 1997

Persimmon Sorbet recipe makes 1 Servings

Prepare a great meal for the whole family with this recipe!

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