Creamy Persimmon Sorbet Recipe

• 4 to 5 large persimmons (about 20 ounces; see note), peeled and chopped
• 1/2 cup plus 1 tablespoon sugar
• 1/2 cup very strong black tea, or water
• 1 teaspoon fresh juice from 1 lemon (more or less to taste)
• 1/2 teaspoon kosher salt

1. Combine persimmons with sugar in blender or food processor and process on high speed until very smooth, about 30 seconds. Pour through a strainer to measure out 2 cups of puree, reserving remainder for another use.
2. Transfer puree to a medium-sized mixing bowl and whisk in tea, lemon juice, and salt to taste. Chill in freezer until mixture is very cold, 2 to 3 hours.
3. Churn in ice cream maker according to manufacturer's instructions. Serve immediately as soft serve or transfer to an airtight container and chill in freezer for 4 hours for a firmer texture.

persimmons, sugar, black tea, kosher salt

Taken from www.seriouseats.com/recipes/2013/01/creamy-persimmon-sorbet-recipe.html (may not work)