250g/8oz caster sugar
600ml/1 pint water
6 very ripe persimmons (otherwise known as cachi or sharon fruit)
150ml/5fl oz double cream
100ml/31/2fl oz sherry, preferably a very dry fino such as Tio Pepe
Put the sugar and water into a sauce pan over a low heat. When the sugar has fully dissolved, bring to the boil, lower the heat slightly and simmer for five minutes until the sugar syrup has a slightly viscous consistency.
Peel the persimmons and whizz them in a blender adding the sugar syrup, a little at a time, then the double cream and the finally the sherry.
Persimmons are best when they are very ripe, nearly “bruised”, and they’re also very sweet. If you find them too sweet, the sorbet will be the same, so add some lemon peel to the sugar syrup.
Finally, pour the sorbet mixture into an ice-cream maker and churn until thickened (approximately 20 minutes), according to the manufacturer’s instructions.
Remove and preserve in the freezer. Alternatively, put in a freezer-proof container and freeze, stirring every 20 minutes until set.