Sugar free Sorbet

Persimmons or otherwise known as Sharon fruit are at the end of their season here in New Zealand, but there are still a few around and I even spotted some discounted at our local supermarket.

Grab some while you can and pop them in your freezer, they make a terrific base for this delicious sorbet.

I'm hoping to save some till summer, but I seriously doubt they will last that long.


Persimmon and Orange Sorbet

Ingredients

2 Persimmon
1 Orange

1. Peel the persimmons with a vegetable peeler, roughly chop and freeze. 
Alternatively you can freeze the persimmons whole, then peel and chop while frozen but your hands will freeze too, and you will need a sharp vegetable peeler.

2. Juice your orange and freeze the juice into an ice cube tray (it will only fill 2 - 3 cubes).

3. Combine the frozen ingredients in a food processor and blend until very smooth (this may take a few minutes).
Either serve immediately or place sorbet back in freezer for an hour or two. It does tend to freeze solid if frozen for longer.

Variations

For a Mango and Persimmon Sorbet, peel and roughly dice 1 mango then freeze the flesh.
Add the frozen mango with the frozen persimmon, and omit the orange juice. Blend in food processor.

For a Pineapple and Persimmon Sorbet, peel and roughly chop about 100g of fresh pineapple, then freeze. Add the frozen pineapple to the frozen persimmon. Blend in food processor.

For a passion fruit and persimmon sorbet, add 1 passion fruit to the frozen persimmon. No need to freeze the passion fruit. Blend in food processor.