Make the persimmon puree by whizzing the roughly chopped flesh in a blender or food processor; press the puree through a sieve or strainer with the back of a spoon and discard the fibrous threads.
1. Heat the water and sugar in a medium saucepan until the sugar is dissolved.
2. Blend the persimmon puree with the sugar-water mixture.
3. Place the mixture in a freezer-safe container and freeze until firm, removing from freezer and stirring to break up the crystals once or twice.
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|Serving Size: 1 Serving (130g)|
|Recipe Makes: 8|
|Calories from Fat: 4 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.7mg||0 %|
|Potassium 347.3mg||9 %|
|Total Carbohydrate 40.6g||12 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 40.6g|
|Protein 0.9g||1 %|
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Calories per serving: 154
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