This beautiful sorbet delivers complex, exotic flavors and requires almost no effort at all. A sprinkle of candied citrus zest makes the perfect garnish.
| 1 1/2 | cups | sugar |
| 3/4 | cups | water |
| 1 | 2-inch piece | fresh ginger, peeled and chopped |
| 1 | cinnamon stick | |
| 4 | whole cloves | |
| 5 | whole allspice berries | |
| 1 | orange, zested | |
| 2 | cups | persimmon puree |
| *Use 6–8 ripe Hachiya persimmons for your puree. The fruit must be totally soft—almost to the overripe stage. Do not use hard, unripe fruits as they are bitter and unusable in recipes. |
1. Place the sugar, water, ginger, cinnamon stick, cloves, allspice, and orange zest in to a saucepan set over medium-high heat.
2. Bring the mixture to a boil, then reduce the heat and cook for a minute or two, stirring constantly, until the sugar dissolves.
3. Allow the simple syrup to cool to room temperature undisturbed.
4. Strain the syrup in mesh strainer set over a bowl. Discard the spices.
5. Return the strainer to the bowl and strain the persimmon puree into the syrup. Mix well.
6. Cover the persimmon mixture with plastic wrap and place in the refrigerator for 4–6 hours or overnight to chill completely.
5. Remove the persimmon mixture from the refrigerator and process it in an ice cream maker according to the manufacturer’s instructions.
6. Place the finished sorbet in a container and freeze for 8 hours or overnight.
7. Remove the sorbet from the freezer 10 minutes before serving.
