Creamy Persimmon Sorbet with Black Tea
Inspired by techniques from Serious Eats.
Very ripe persimmons blend into a naturally creamy purée; a splash of strong black tea adds depth and a gentle tannic edge.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- blender
- fine sieve
- large jug
- freezer container with lid
- kettle
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 137 kcal |
| Protein | 0.5 g |
| Carbohydrate | 35.8 g |
| of which sugars | 30 g |
| of which free sugars | 18.3 g |
| Fat | 0.2 g |
| of which saturates | 0 g |
| Fibre | 3.4 g |
| Salt | 0.25 g |
Protein per 100 kcal
0.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Sorbet
- 5 very ripe, soft persimmons (about 700 g)
- 110 g caster sugar
- 120 ml strong black tea, cooled
- 1 tsp lemon juice, or to taste
- 1.5 g fine sea salt or table salt about ¼ tsp
- 1
Tea. Pour 150 ml boiling water over 2 black teabags, leave for 5 min, squeeze them out, then measure 120 ml and let it cool.
- 2
Prepare the fruit. Pull off the persimmon leaves, peel the fruit with a small knife and chop the flesh, discarding any seeds.
- 3
Purée. Blend the flesh with the sugar on high for about 30 seconds, until completely smooth and glossy.
- 4
Strain and season. Sieve the purée, measure 500 ml into the jug and whisk in the tea, lemon juice and salt. Taste and adjust the lemon.
- 5
Chill. Put the jug in the freezer for 2-3 h, stirring once, until icy cold.
- 6
Churn and freeze. Churn for 20-25 min, then freeze for 4 h for a firmer scoop.
Storage
Keep covered in the freezer for up to 1 week; sorbet turns icy after that. Soften for 10 min before scooping.
