Fresh, aromatic mandarins and clementines provide the refreshing flavor,
while ripe hachiya persimmon pulp gives this sorbet a sweet,
creamy texture without adding any fat or sugar.
Chopped candied Algerian clementines are an optional touch.

4 medium sized ripe hachiya persimmons, seeds removed
8 peeled Satsuma Mandarins
5 peeled Algerian Clementines, plus one whole unpeeled Clementine
1/2 cup chopped candied Algerian clementines

Place all the fruits in a blender, and process until smooth.
Strain though a fine sieve or Chinois.
Stir in the chopped candied clementines
Place the mix in your ice cream machine and process according to directions.

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© Dec. 2006 Laurence Hauben