Persimmon and blood orange sorbet

Persimmon and blood orange sorbet

By
From
Deep South
Makes
500 ml
Photographer
Andy Sewell

Ingredients

Quantity Ingredient
50g caster sugar
150ml blood orange juice
500g ripe persimmon flesh
lemon juice

Method

  1. Put the sugar and blood orange juice in a pan and heat gently to dissolve the sugar. Remove from the heat and mix with the persimmon flesh, adding lemon juice to taste. Freeze in an ice-cream machine according to the manufacturer’s instructions.
Tags:
American
Southern cooking
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again