Scoop flesh from whole ripe persimmons using a spoon; discard skin, seeds and stem. Whirl a little at a time in blender or force through food mill. For every 2 cups of puree, add 1 tablespoon lemon juice. Pack in freezer containers to within 1 inch of top. Freeze.

The pulp of soft persimmons can be used in baked products much as you would use applesauce.