Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Chill. Mix persimmons with sugar in a blender or food processor. Blend on high speed till very smooth, around 30 seconds. Strain mixture; measure out of pur (2 cups)ée, and reserve remainder for another use using a fine-mesh sieve. Beat persimmon pur (2 cups)ée, tea, and lemon juice to mix in a mid-sized bowl. Taste and add salt if it needs it with salt. Chill in freezer till mixture is very cold, 2 to 3 hours. Churn persimmon mixture in ice cream maker according in order to manufacturer's instructions once chilled. Eat at once as soft serve or move to an airtight container plus put in the fridge in freezer for a period of 4 hours for a firmer texture.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
16.6 g per serving
33.2 % of the 50 g daily maximum · 66.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- food processor
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 144 kcal |
| Protein | 0.7 g |
| Carbohydrate | 37.8 g |
| of which sugars | 30.9 g |
| of which free sugars | 16.6 g |
| Fat | 0.2 g |
| of which saturates | 0 g |
| Fibre | 4.1 g |
| Salt | 0.25 g |
Protein per 100 kcal
0.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
