It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.
Today: Mandy from Lady & Pups shows us how to make a two-ingredient seasonal dessert, ready when you want it.
![Persimmon Sorbet on Food52](https://images.food52.com/hOAEG4eecn51bHR0mF6ofLtMaMQ=/3ec33a9c-07ff-497b-a35c-e4b56c702cd3--frozen-persimmon12.jpg)
I've always loved persimmons since I was a little girl. Even before my introduction to the crunchier, more popular Japanese fuyu persimmon, I enjoyed Chinese persimmons: they're softer, with stringy, sweet flesh and chewy carpels.
![Persimmon Sorbet on Food52](https://images.food52.com/QWLo3DvdTomBf8SJUx3Pte64sIw=/3f77ad8d-507d-49a8-b728-3f8b5763b183--frozen-persimmon5.jpg)
Having said that, I do understand why this particular type of persimmon hasn't really taken off in popularity. When underripe, Chinese persimmons can be slightly bitter, with an unpleasant mouthfeel. Then, in just a blink of an eye, they can overripen into mushy and sticky messes that are difficult to eat and peel.
More: Try adding persimmons to your next mojito.
Most people don't know the best thing to do with them, though, which is to simply throw them into the freezer. That's right -- move aside, bananas. There's a new farm-to-freezer item in town.
![Persimmon Sorbet on Food52](https://images.food52.com/nDZGOM9e7QvUFBpWRjsBzZm3Cmg=/6d03b3d0-ca92-4690-87bc-5f91ad81b618--frozen-persimmon6.jpg)
Ripened Chinese persimmons can be kept in the freezer for a very, very long time. And when frozen, their skin becomes very easy to peel, like an apple. After just a couple minutes in the microwave, they transform into naturally sweet, lush, instant sorbets that already come in perfect scoop-sizes. Pour either cream or coconut milk on top, and you have an incredibly easy, healthy fruit dessert to enjoy year-round.
Act fast -- this year's persimmon season is almost over, and you won't want to miss it.
Instant Persimmon Sorbet
Makes as many as you like
Fully-ripened persimmons
Coconut milk (or cream)
![Persimmon Sorbet on Food52](https://images.food52.com/4j534JYHZVbzpXyOZA5GzIaulaU=/0d7a43f7-1836-453d-8c8e-724d4f6cc8b7--frozen-persimmon13.jpg)
Simply freeze persimmons until they harden. Right out of the freezer, rinse each persimmon under water for 10 seconds to soften the skin slightly, then peel the skin off with a peeler, like you're peeling an apple. You may need to hold the persimmons with a towel because they're so cold. Then remove the stem with a small knife.
Microwave the persimmons on low for 1 to 2 minutes to soften slightly. Pour coconut milk on top and serve.
See the full recipe (and save it) here
Photos by Mandy @ Lady and Pups
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