The vanilla notes found in persimmons are reinforced in this sophisticated yet simple sorbet. The fruit is first frozen and thawed to get the right consistency, before being whirred in the blender with sugar and a speckle of vanilla seeds.
Featured in RICARDO Magazine HOLIDAY 2018 (p. 94)
Sans produits laitiers
1 lb (450 g) non-astringent persimmons (about 3), peeled, seeded and cubed (see note)