I guess I picked the wrong week to give up ice cream (see my last post). My intentions were good, having recently acquired chef and cookbook author, David Lebovitz’s The Perfect Scoop, I told myself I would explore the somewhat lighter offerings from his granitas and sorbets sections. Blood Orange Granita…Champagne-Cassis Granita…Nectarine Granita…Tangerine Sorbet…Cherry Sorbet. So many choices! I settled on Pink Grapefruit Granita (again, see my last post). It was light, zingy and refreshing. I loved it and felt very satisfied with myself for avoiding most of the fat and some of the calories of full blown ice cream. I was off to a good start.
Since I’ve discovered persimmons, I have been scouring Pinterest and other food sites for recipes featuring them. I’ve learned that the persimmon is an under-appreciated fruit, which is understandable, given my own history with them. I found a few interesting recipes, mostly for cookies and breads, which I am sure will make their way into future posts since I plan to purchase more persimmons to purée and freeze for use during the next couple of months.