2 cups persimmon pulp and juice
1 1/2 cups mango
1/2 cup milk
2 Tablespoons maple syrup
1 Tablespoon lemon juice
1 Tablespoon brandy (optional)
In a blender, puree persimmon pulp and juice with mango until completely smooth.
in milk, maple syrup and lemon juice.
Refrigerate until completely chilled.
Mix in brandy.
Freeze in ice cream makes according to manufacturer’s instructions.
Scrape into freezer safe container and cure in freezer for 2 hours.
Serve cold. Wrap container of leftovers in a paper bag and place in freezer.
bag raises the temperature and will help to keep the sherbet from becoming as hard as a rock.
Place a scoop on top of a bowl of fruit salad.
Use a small scoop of sherbet to make a sherbet sandwich with two sugar cookies.
Top with mango juice and seltzer for a fruity float.
* Sherbet recipes use dairy or non-dairy milk to make a creamy dessert; sorbets do not.