Persimmon and Vanilla Sorbet

Persimmon and Vanilla Sorbet

  • Preparation 30 min
  • Waiting 1 h
  • Freezing 5 h 30 min
  • Servings 1
  • Makes 2 cups (500 ml)

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
  • Vegetarian
  • Vegan
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free




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.

Personal Note

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