Note from Ricardo
This recipe can also be made with very ripe astringent Hachiya persimmons. There is no need to freeze these persimmons before blending them with the remaining ingredients.
To serve the sorbet as a mid-meal palate cleanser, combine 1 oz (30 ml) of rum, 1 oz (30 ml) of lemon juice and 1/2 oz (15 ml) of cane syrup in a small bowl. Divide the sorbet among four glasses and pour the rum mixture on top. Serve immediately.