Creamy persimmon sorbet

Ingredients for 8 servings:

• 600 g of persimmon puree, equivalent to approximately one kilo of fruit
• 200 ml water
• 60 g glucose
• 170 g sugar (granulated sugar)
• 1 pinch of locust bean gum
• 1 shot of rum
• possibly sugar syrup

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour; Total time approx. 9 hours 20 minutes

great taste and intense orange color

When shopping, choose very soft, ripe persimmons. The skin should almost burst open. Other common names for this fruit include Sharon fruit or Khurma. The very hard persimmons commonly offered in German supermarkets sometimes have a strong tannin flavor and are not suitable for this recipe. You can put them in the freezer overnight and let them thaw the next day. The flesh will surely soften, but the taste should be tested individually. It is definitely preferable to use fruits that are fully ripe on the tree, if possible. Peel the persimmons, remove the stones, and puree the flesh. Heat the puree with the water, glucose, and 120 g of granulated sugar just enough to dissolve the sugar completely. Mix the locust bean gum with another 50 grams of granulated sugar and stir into the warm fruit puree. Without this separate, second addition of sugar, the locust bean gum will easily clump together. Continue heating the mixture to 70 degrees Celsius so that the carob bean gum develops its smoothness later. If you have a refractometer, adjust the sweetness to 30 Brix with additional syrup. Otherwise, just trust your personal taste. Season the mixture with a dash of rum, chill in an ice cream maker, and let it harden in the freezer. Refrigerate for half an hour before serving.