| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 235 | 0g | 0g | 61g |
| sugars | fibre | protein | salt |
| 46g | 3g | 1g | 0g |
The Persimmon and Honey Sorbet is one of those memories from my childhood that I’m excited to share with you. I remember my grandmother making this for us during those hot summer days in Atlanta. Bite after bite, you’d get the sweetness of the persimmons and honey, complementing the brightness of the freshly squeezed lemon juice. It was, and still is, the epitome of sunshine in a dish.
Finding Home in the Mix
As someone raised in a family that brings together Southern and West African traditions, the Persimmon and Honey Sorbet is a champion recipe of sorts. The deep sweetness of the honey echoes the persistent warmth of southern hospitality. The tartness of the lemon cuts through this sweetness and transports you to the clear, bright sunshine of West Africa. The spice from the cinnamon and nutmeg is reminiscent of the West African ginger-based drinks like Ginger Beer, which adds a touch of nostalgia, a taste of heritage. It’s not just a dessert. It’s a cross-continental fusion of flavors that narrates a story of where I come from and who I am.
Beyond the Flavor: Nutritional Benefits
And it’s not just about the nostalgia and taste heights it scales, this sorbet also presents itself as a healthier dessert option. Persimmons are known for being a good source of vitamins A, C, and E, and also carries dietary fiber, which aids in digestion. Honey is a natural sweetener that carries antioxidants. And the kiss of spices – cinnamon and nutmeg, not only tap dance on your tongue but also bring with them a variety of health benefits including anti-inflammatory and immunity-boosting properties. Check out more about them here and here.
Completing the circle is the lemon juice, a rich source of vitamin C, perfect for a cold day or a cold remedy. What’s more, this sorbet can easily be a refreshing dessert for vegans or folks on a dairy-free diet.
While it holds its own, if you’re wondering what to pair this Persimmon and Honey Sorbet with, it beautifully complements spice-laden dishes like a Moroccan tagine or a Southern BBQ chicken. With each melodious taste of this sorbet, you can savor the journey of my Afro-Southern roots, childhood summers, and the beautiful blend of healthy living and culinary enjoyment.
What You’ll Need
- 2 large ripe persimmons
- 1 cup of honey
- 1 cup of water
- 2 tablespoons of freshly squeezed lemon juice
- 1/4 teaspoon of ground cinnamon
- 1/8 teaspoon of ground nutmeg
Method
Step One
Start by peeling the persimmons, then cut them into small chunks. Make sure to remove the seeds if there are any.
Step Two
Place the persimmons, honey, and water in a blender. Blend them all together until the mixture becomes smooth and well combined.
Step Three
Add the freshly squeezed lemon juice to the mixture in the blender. This will provide a little tanginess to balance out the sweetness from the honey and persimmons.
Step Four
Add ground cinnamon and ground nutmeg to the mixture in the blender. These spices will provide some warmth and an extra layer of flavor to the sorbet.
Step Five
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Alternatively, if you do not have an ice cream maker, you can pour the mixture into a container and place in the freezer. Make sure to stir the mixture every hour to ensure it freezes evenly.
Step Six
Your Persimmon and Honey Sorbet is ready when it’s firm and scoopable. Serve right away or store in the freezer in an airtight container.
