I made this on @Fusion_power 's request.
I took some of our softer fruits and cut them in half horizontally, then scooped the insides into a blender. Afterwards I pureed the fruit.
Next I mixed in 1 Tbsp of lemon juice per cup of puree and poured the liquid into 1/2 pint jars, leaving at least a half inch of headroom for frozen expansion.
After settling on the counter for 1/2 hour, into the deep freeze (0 F) they went.
I’ll start checking them out in a month or so.
Wonder if it would make good flavored persimmon ice cream?
Been thinking of making ice cream, got a few that are ripening (store bought). Just tried freezing one, then letting it thaw in the fridge, definitely liked the cold gooey mess.
Each year I make ground cherry ice cream, make a jam and add to the ice cream maker as it churns. Really tasty.
I’d call that puree. I’m interested to follow how this unfolds 
When we visited Englands Orchard we got to try some pawpaw ice cream that was delicious.
The recipe was quite simple too.
50% paw paw pulp
25% vanilla yogurt
25% cool whip
I bet you could substitute pawpaw for persimmons, peaches, berries, etc…
TNHunter
