Sweeter off the Vine by Yossy Arefi

Author:Yossy Arefi
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2016-03-21T16:00:00+00:00

Use the tip of a knife to split the vanilla bean in half lengthwise and scrape out the seeds. Combine the sugar, water, vanilla seeds and pod, and ginger in a saucepan set over medium heat. Cook the mixture until the sugar dissolves, then turn off the heat and let it infuse for 15 minutes. Remove the vanilla bean from the syrup and use the tip of a knife to scrape any remaining seeds into the syrup. Rinse the pod and save it for another use.

Cut the tops off the persimmons and scoop the flesh (the persimmons may or may not have a couple of black seeds, if they do, remove them before blending) into a food processor or blender and process until very smooth. Pass the mixture through a fine mesh sieve, pressing on the solids with a wooden spoon, and measure out 2 cups of puree.

Whisk the cooled syrup, persimmon puree, lemon juice, and salt together in a bowl until well combined. Chill the mixture until very cold, at least 4 hours or overnight.

Freeze the chilled mixture in an ice cream machine according to manufacturer’s instructions. Serve immediately as soft serve, or spoon the sorbet into a freezer-safe container, cover, and freeze until firm, about 4 hours. This sorbet will keep in the freezer for up to one week.

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