Persimmon Sorbet

i had a painting assignment today with no instructions so i started painting weird stuff. after a while i started on a blank scrap paper for ideas before heading on to canvas. someone painted an orange and a rag today so i thought 'ok, orange, let's see where we go from there'. and as soon as half a circle formed, i thought PERSIMMONS, inspired by how japanese poets and master artists loved painting persimmons. after painting, i wanted some :( BADLY :( haven't had any in a while and i by that i mean 3 years :(

so i looked at some persimmons online and found a quick and easy dessert with persimmon: persimmon sorbet! it's the exact same thing i wanted to try forever but never did because i was too busy eating them before i actually remember about the freezer.

basically, just pop a persimmon, nice and ripe, in the freezer for 2 hours till the inside gets slushy, not frozen and hard as a rock. lop off the top and spoon yourself to sugary persimmon death~

note that this can't be used as an elegant dessert. it gets pretty messy when the skin collapses after you get to the core. think tomato skin.

thanks SusanV for reminding me of this little trick :X