Persimmon, Kaffir Lime, Lemongrass and Purple Basil Sorbet
The Japanese persimmon, native to China, is the most cultivated variety in the world. The variety was later cultivated in other places in Asia and then made its way to California and southern Europe in the 1800s and to Brazil in 1890. The Japanese variety Hachiya is best consumed ripe as it is high in tannins and astringent when unripe. The Israeli bred Sharon fruit is ripened on the trees, is seedless and sweet, and is believed to help in avoiding heart attacks brought on by the thickening of the arteries' walls. The Date Plum, native to Southwest Asia and Southeast Europe, was known by the Greeks as 'the fruit of the gods', 'nature's candy' and 'fire of Zeus'. The American persimmon, native to eastern US, is higher in vitamins and calcium as opposed to the Japanese persimmon. The Mexican variety, the black persimmon, with green skin and white flesh turns black when ripe. The Filipino variety, which is also native to China, is known as the velvet apple, Mabolo or Shizi (in China) or Korean apple. The Fuyu is another variety known in the US which falls under the non astringent category.Persimmon, Kaffir Lime, Lemongrass and Purple Basil Sorbet
1/2 cup sugar
Juice of 4 Kaffir limes (or juice of 1 regular lime or 2 key limes)
4 purple or Thai basil leaves
1 lemongrass stalk, white part sliced length wise into half
Place persimmons in a Ziploc bag and freeze over night. Next morning take out of freezer and let thaw. Remove leaves. Liquify in a blender, add the Kaffir lime juice and run through a strainer.
In a small sauce pan add the strained persimmons and 1/2 cup sugar. On low/medium heat, mix until the sugar dissolves. Remove from heat and let cool. Add the lemongrass and purple/Thai basil leaves and let steep refrigerated overnight.
Next morning discard the lemongrass and basil leaves and churn according to manufacturer's directions for about 20 minutes and freeze for at least a few hours before serving.
*Disclaimer: Research and information for this post was done online. Consuming large quantities or unripened persimmons can cause some medical issues. If you have medical questions you should consult a professional in the medical field.