Yields ~1 liter
Ingredients:
- 3 c. fresh pomegranate juice
- 1 c. water
- 1/3 c. sugar
- 1 c. persimmon puree (from about 6 medium-sized persimmons. The puree is best when made in a food mill to preserve the texture, but a blender works also.)
- Juice of 1/4 lime
- Scant 1/2 tsp. vodka
- Pinch of salt
Directions:
- Combine the pomegranate juice, water and sugar in a small saucepan over medium heat and bring to a boil, whisking constantly.
- After the pomegranate mixture comes to a boil, remove it from the heat and let cool. Chill in the refrigerator for a few hours.
- After the mixture has fully chilled, whisk in the persimmon puree, lime juice, vodka and salt.
- Freeze in an ice cream maker according to the manufacturer's instructions. Put in a tupperware and store in the freezer for an hour before eating.
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