Persimmon Sorbet
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INGREDIENTS
- 1/2 c Granulated sugar
- 4 c Persimmon puree
- 2 tb Lemon juice; or lime juice
INSTRUCTIONS
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (121g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 179 | ||
| Calories from Fat: 4 (2%) | ||
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| Amt Per Serving | % DV | |
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| 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 % | |
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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. |
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Calories per serving: 179
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