Hachiya Persimmon Buttermilk Sherbet

This one was very different from the Persimmon Sorbet. That one was perhaps overly sweet, a little in your face considering persimmons are pretty mellow... I liked it. Anyway, this one I intentionally made less sweet, and healthy-ish (buttermilk has alot of protein and only a little bit of fat), you can eat quite a bit of this one if you had a light dinner and need some nutrition. {The funny thing is I had been researching persimmon sorbets/ice creams on the interweb, and came across a recommendation for yet another cookbook: the Curious Cook by Harold McGee. I have his more famous book 'On Food and Cooking' which is about the science of cooking. I've probably mentioned it before cause it has electron microscope pics of milk that has been heated to different temps -- showing that the protein structure changes, which affects the texture of your yogurt. I received the book in the mail recently, and the chapter right before the sorbet chapter was all about persimmons, specifically how to ripen the hachiya variety. Nice.} Anyway, the sherbet is pretty low-sugar cause there is a ton of sugar in a ripe persimmon. I upped the booze to allow for a still soft-ish, edible texture (and used limoncello so there was a little more sugar, too). This was a decent experiment, and a worthy addition to the sorbet chronicles.

Hachiya Persimmon Buttermilk Sherbet:
9 very ripe medium small hachiya persimmons (~3c)
1Q buttermilk
4oz powdered sugar
pinch salt
~1/4 c limoncello
Dissolve powdered sugar in buttermilk. Split persimmons (squeeze them) but otherwise don't peel. Add salt and limoncello. Stickblend to mix all. The orange chunk in the lower left corner of the pic is a piece of the skin. I think it looks cool. I always eat the skins, but for the sorbet I ate the skins separately and only used the pulp. All the love is in this one.