Persimmon sorbet

I wanted to share a recipe for a treat that’s suitable for many special diets, and just got a huge ok from my 2.5 year old last night! Best part? It’s only got 2 ingredients in it! Persimmons and bananas – perfect for for busy mamas and papas who want to offer healthy treats but don’t have tons of time to invest.
Ripe persimmons have a fabulous natural sweetness which kids love and a number of awesome health benefits:
• They contain anti-inflammatory flavonoid polyphenolic antioxidants such as catechins and gallocatechin
• They contain vitamin-A, beta-carotene, lycopene, lutein, zeaxanthin and cryptoxanthin – compounds that work as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and disease.
• Also a great source of vitamins C, B6, thiamin and folic acid, plus minerals like potassium and manganese – all nutrients that special needs kids need more of.

Persimmon-banana sorbet recipe
3 persimmons, cut into chunks and frozen
1 banana, frozen in chunks
Optional: turmeric (blends in well due to similarity in color) or supplements such as calcium and magnesium, probiotics)
Pulse in high powered blender such as a VitaMix and serve! My family liked it slightly soft but you can certainly put it back in the freezer for 20-30 min for a firmer sorbet. Enjoy!

Note: Just so you know – this recipe can be a great solution for any other slightly overripe fruits you may have at home that are too mushy to eat whole.