Friday, December 7, 2012

Healthy Holiday Recipes: Persimmon and Carrot Spice Sorbet

Persimmon and Carrot Spice Sorbet
I really wanted to do something different and delicious for our last installment of persimmon week.  Something that really brings out the flavor of the persimmon.  This is it!

I love my ice cream and sweets, so this is a really wonderful alternative.  The carrot juice is just a healthy bonus!  I used sucralose today as a sweetner instead of sugar or agave nectar.  I just wanted simple, sweet flavors.

Persimmon and Carrot Spice Sorbet

Prep Time: 5 minutes / Freeze Time: 30 minues / Servings: 4
Persimmon and Carrot Spice

  • 6 large Fuyu persimmons
  • 1/2 cup fresh carrot juice
  • 12 packets Splenda
  • 1/2 tsp. cardamom
  • 1/2 tsp. pumpkin pie spice

  1. Remove the hard center stem from the persimmons and cut them into quarters.  Transfer them to a blender.
  2. Add the carrot juice, splenda, cardamom and pumpkin pie spice.  Blend until combined and smooth, about 1 minute.
  3. Transfer ingredients to an ice cream maker and churn for about 30 minutes.  At its finish, the sorbet will be soft set.  Transfer to a glass bowl, cover and freeze until ready to serve. 
  4. Top with fresh pomegranite seeds and fennel leaves for garnish.

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