Fresh from the Freezer

  I couldn’t find any other recipe for persimmon sherbet on the internet, so… voila! Sherbet is a bit more on the traditional side, isn’t it? Off the top of my head, I can only name a handful of flavors: orange, lime, raspberry, rainbow (which is usually a mix of the previous three), sometimes strawberry, and that just about covers it. It’s an old-fashioned treat that no one wants to disrespect by changing things up. But doesn’t sherbet deserve a little more recognition and diversity in flavors? It makes an excellent blank canvas for all fruits, with dairy rounding out the sharper edges of whatever fruit flavor it hosts. It’s also fun to invent new things, and I couldn’t find any other recipe for persimmon sherbet on the internet, so… voila!   I have heard that persimmons can be very sharp in taste when they aren’t ripened enough, but I thankfully have not experienced this yet. I got my hands on some Fuyu persimmons and waited to eat them until they were soft and ...