(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

DessertsIce Cream, etc. >  Persimmon Sorbet



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Makes 1 quart or 8 servings
Each serving equals one 5 A Day serving

4 cups persimmon puree
½ cup granulated sugar
½ cup water

Separate the persimmon pulp from the fibrous threads by pressing through a sieve with the back of a spoon.

Heat the water and sugar in a medium sauce pan until the sugar is dissolved.

Blend the persimmon puree with the sugar water mixture.

Place the mixture in a freezer safe container and freeze until firm, stirring once or twice.

Nutritional analysis per serving: Calories 80, Protein 0g, Fat 0g, Calories From Fat 1%, Cholesterol 0mg, Carbohydrates 21g, Fiber 0g, Sodium 1mg.


and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.


  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages