Persimmon and Vanilla Bean SorbetI just bought forty really ripe and squashy persimmons at the Vic market today for two dollars, that's five cents each! Looks like sorbet is on the menu again 
Of course I could never use forty persimmons before they go bad, so they'll get washed and frozen as hard as cricket balls. So how patient are you" I am used to making a sorbet in a minute, so waiting for things to thaw seems like a really long time. To avoid the wait, take the frozen fruit and leave them out for five minutes, they'll be soft enough to chop into quarters, to remove the calyx (that thing on top) and pips if there are any. Having done this you can go on and use these frozen quarters for your sorbet. This impatience however must have an antidote and fortunately its quite straightforward, simply add 300 ml of water and the sorbet will cooperate and emulsify properly. For those using fresh fruit or who have managed to let the persimmons thaw out completely, you can happily forget the water. Now as far as I'm concerned, vanilla bean comes straight from heaven but vanilla essence, it can only hope to be half as virtuous. So for that heavenly result, it's definitely the bean for me. But if it's all you've got, then a tiny splash of vanilla essence will have to do.Its still cold outside, but I know you won't complain, just rug up and enjoy. This is really good!

Ingredients100g sugar3cm vanilla bean300g of squashy ripe persimmon (3 small or 2 large)700g ice cubes...