INGREDIENTS
About 8-10 hachiya persimmons
1/2 cup sugar
2 Tbsp lemon juice
DIRECTIONS
Cut the persimmons in half lengthwise and scoop out the flesh with a spoon. Discard the skins, which will be astringent due to tannins. Remove any hard brown seeds from the flesh, then separate the persimmon pulp from the fibrous threads by pressing through a sieve with the back of a spoon.
Measure out 4 cups of pulp (you can freeze any excess; add a splash of lemon juice first to prevent discoloration) and blend with the sugar and juice. Freeze until firm, stirring once or twice.
Makes about 1 quart.
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