Yes friends! The moment we’ve all been waiting for! Or at least the moment I’ve been waiting for. Finally got around to doing something with those Hachiya persimmons and LET ME TELL YOU… real good stuff. VEGAN SORBET good stuff! 1. Okay, I know it’s cold outside and I know sorbet is cold. (I’ve been parading around in a cape of blankets, on top of a bathrobe, on top of a sweater since November.) 2. And yes, I know how ridiculous that last statement was considering I live in California; we’re wimps okay? All that aside, ice cream is a year round affair for me. It just gives us all the more reason to bundle up in a fortress of blankets and pretend it’s our royal castle. See the opportunities I’ve created for you?
So if you aren’t familiar with Hachiya persimmons, they are not the same thing as the tomato shaped variety often found in the grocery store, Fuyu. Hachiya’s are shaped like over sized acorns and super duper sweet. You know they are ripe when you poke the skin and the inside feels like pudding. Actually, eating them any time before that stage they are super duper bitter. I know, it’s counter intuitive to wait until it feels like it’s spoiled, but trust me on this one guys. Just trust okay? These babes are a total freak of nature, but aren’t we all in some way? Perhaps that’s why I love these pudding like, mystical fruits… or perhaps it’s because they taste like pumpkin pie. Which ever.
Alright guys, so making this sorbet is seriously the easiest thing in the world. No added sweetener (the fruit is sweet enough), just persimmons, walnuts and pumpkin pie spice. Say what?! You mean I brought you a 100% guilt free dessert? Of course. I gotchu. I know you are scrambling for an easy, healthy holiday dessert, because I was too. Honestly, I’m surprised you expected anything else!
I think the hardest part of this recipe is finding the Hachiya persimmons. I’ve seen them at a couple of local grocery stores in Portland, Oregon and at Farmers’ markets in San Francisco and Los Angeles, California (you know I’m always on the look out). However, if you can’t find them, Fuyu will work wonderfully as well. Those are ripe when the are still firm, but with a little give. I’d say if you go the Fuyu route just add an 1/8th cup to a 1/4 cup of maple syrup or coconut nectar syrup to taste. They aren’t as sweet as their cousin Hachiya.
To make the sorbet just freeze your persimmons, slice them, throw them in a food processor with pumpkin pie spice and then fold in chopped walnuts. Voila! It tastes divine on it’s own, but it would also be good with some homemade coconut milk whip cream or regular whip cream if you aren’t doing the dairy free thing. I can’t wait for you to try this! Make sure to tag me in a picture of the recipe if you do! I want to see the look on your face when you take a bite. đ
Save RecipeIngredients
- 7 sustainably sourced Hachiya Persimmons
- 1/2 tsp fair trade pumpkin pie spice or
- 1/4 tsp fair trade cinammon and 1/4 tsp allspice
- 1/2 cup sustainably sourced chopped walnuts
Instructions
- Once the persimmons are soft and mushy to the touch, put them in the freezer over night.
- Slice the persimmons and put them in a food processor with 1/2 tsp of pumpkin pie spice.
- Fold the chopped nuts into the sorbet.
- You can freeze the sorbet a little more if you want a harder texture, but you can taste the flavors better when the sorbet is soft serve.
- Enjoy!
