Ripe Persimmon Sorbet recipe - ingredients, nutrition and when to eat it
This fruit dessert is made with ripe persimmons and a touch of yuzu, then served chilled.
This fruit dessert is made with ripe persimmons and a touch of yuzu, then served chilled. It melts softly in your mouth with a gentle citrusy brightness, making it ideal after a meal or as a late-afternoon snack.
Snacks & desserts · 130 minutes to cook
Nutrition (per 260g serving): 125.5 kcal · protein 0.7g · carbohydrate 32.4g · fat 0.2g · sodium 4.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: The riper and softer the persimmons, the less likely you are to need extra sugar.
Tips: Yuzu marmalade varies in sweetness, so start with a small amount and adjust to taste.
Tips: For a firmer texture, freeze the finished sorbet for about 20 more minutes.
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Ingredients (1 serving)
- Very ripe persimmon — 150 g
- Yuja syrup — 1 Tbsp
- Water — 1 Tbsp
- Ice — 80 g