Separate the persimmon pulp from the fibrous threads by pressing through a sieve with the back of a spoon. Blend the persimmon puree with the sugar and juice. Freeze until firm, stirring once or twice. Makes about 1 quart. Penny Halsey (ATBN65B). Recipe by: Ice Cream! The Whole Scoop, Gail Damerow Posted to MC-Recipe Digest V1 #867 by Nancy Berry
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (121g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 4 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.1mg||0 %|
|Potassium 347.4mg||9 %|
|Total Carbohydrate 46.9g||14 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 46.9g|
|Protein 0.9g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 179
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!