| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sorbets & i, Low fat, Still froze |
8 |
Servings |
INGREDIENTS
| 4 |
c |
Persimmon puree |
| 1/2 |
c |
Granulated sugar |
| 2 |
tb |
Lemon juice; or lime juice |
INSTRUCTIONS
Separate the persimmon pulp from the fibrous threads by pressing through a
sieve with the back of a spoon. Blend the persimmon puree with the sugar
and juice. Freeze until firm, stirring once or twice. Makes about 1 quart.
Penny Halsey (ATBN65B).
Recipe by: Ice Cream! The Whole Scoop, Gail Damerow
Posted to MC-Recipe Digest V1 #867 by Nancy Berry <nlberry@prodigy.net> on
Oct 26, 1997
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