Hachiya Persimmon Vanilla Bean Sorbet

I recently ordered a 2nd batch of vanilla beans, so have a pile, and am thinking about what to do with them. Came upon the idea of steeping them in water as opposed to dairy (milk, cream) to get the flavor out. Goes along with the whole non-dairy sorbets thing. So steeped in water, took them out and dropped them in a jar of apricot jam (which made the jam taste differently/divine after only 1 night of being in the jar) and then added sugar to the water and made a simple syrup. I prefer fuyu persimmons, but the hachiyas are growing on me, and a whole bunch were ripe at the same time yesterday. So dropped them in with the syrup, froze it, stickblendered it. The flavor is a little too far on the subtle side for me, but it's still pretty good. We'll try it on Keely soon and see what she thinks.

Hachiya Persimon Vanilla Sorbet recipe:
1.5 c water
3 bourbon vanilla beans
1c sugar
pinch dried blood orange zest
pinch salt
2c hachiya pulp, ~7 medium ones

Cut beans in half lengthwise and crosswise and put in water. Bring water to simmer. Cool. Repeat. Not sure if the 2x thing was necessary, but felt like it. Take out beans.
Add sugar, heat water till sugar dissolves.
Add zest and salt, let cool completely.
Squeeze fruit out of the skin. Eat the skin. Add to sugar syrup. Freeze.
Stickblend it. The stickblender takes the frozen syrup and frozen fruit and makes a gorgeous frozen puree.