Pineapple Persimmon Sorbet

Directions

1. 1
   Leave persimmons in a paper bag on the windowsill for about 2 weeks, or until they are literally oozing out of their skins.
2. 2
   With your hand, squeeze all the flesh out of the persimmon skins into a blender. (If they're overripe enough, this will be very easy). Discard the skins.
3. 3
   Roughly chop the pineapple and add it and the juice to the blender.
4. 4
   Tear the mint leaves and throw them in the blender as well.
5. 5
   Blend until smooth. Taste and adjust the sweetness to your own palate with the agave nectar.