Instant Persimmon Sherbert

1. Cut off a piece of the pointed tip of a persimmon, then wrap it tightly, first in plastic wrap and then in aluminum foil, and freeze for up to 3 months.
2. Partially thaw the persimmon in the refrigerator until it is just spoonable, about 4 hours, do not thaw completely or the fruit will be mushy.
3. For an added nuance, insert the tip of a knife and dribble in a little fruit or nut liquor.
4. Serve whole and let the guests scoop the pulp from the skin

Receipe from Elizabeth Schneider