A new favorite for the large, sweet Hachiya persimmons - Persimmon Frozen Yogurt
For this recipe (and other sherbets and ice creams) a 2 quart Cuisinart counter top ice cream freezer works very well.
2 C. plain yogurt
1 1/2 C. persimmons pushed through ricer (defrosted frozen pulp works especially well)
3 Tbsp. Meyer lemon juice
1/4 C. + 2 Tbsp. sugar
2 Tbsp. vanilla extract
1 Tbsp. Cointreau
1 Tbsp. vodka or Kirsch
large dash freshly ground cinnamon
smaller dash freshly ground nutmeg
Process in ice cream freezer. Pack in containers for freezer. In spite of being a low fat frozen yogurt, the alcohol keeps the texture from being too icy.
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