Persimmon Sorbet

• 1/2 cup sugar
• 2 pounds very ripe Fuyu or Hachiya persimmons
• 1 tablespoon plus 1 teaspoon fresh lemon juice

1. Bring 1 cup water and sugar to a boil, stirring until sugar is dissolved.
2. Boil 3 minutes, then cool.
3. Core, quarter, and, if necessary, seed persimmons.
4. Scrape pulp from skins into a blender.
5. Puree with lemon juice until very smooth.
6. Add sugar syrup and blend.
7. Chill until very cold, at least 2 hours.
8. Freeze mixture in an ice-cream maker.
9. (Alternatively, transfer to a shallow metal baking pan and freeze, stirring every 30 minutes, until slushy, about 2 hours.)
10. Transfer to an airtight container and freeze.
11. (Sorbet's consistency will remain soft.)

sugar, very, lemon juice

Taken from www.epicurious.com/recipes/food/views/persimmon-sorbet-102954 (may not work)