1 lb (450 g) non-astringent persimmons (about 3), peeled, seeded and cubed (see note)

1/2 cup (105 g) sugar

2 tbsp (30 ml) lemon juice

Seeds from 1/2 a vanilla bean

Line a baking sheet with parchment paper. Place the persimmons on the baking sheet and freeze until frozen, about 30 minutes. Before using, let thaw completely at room temperature, about 1 hour.

In a blender, purée the thawed persimmons with the sugar, lemon juice and vanilla seeds for 2 minutes or until smooth.

Pour the mixture into an ice cream maker. Churn for 20 minutes, until thick and creamy, or follow the manufacturer's instructions.

Transfer to an airtight container and freeze for 5 hours or until firm. If desired, let the sorbet soften at room temperature for a few minutes before serving.

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