Pull off the calyx and slice a thin layer off the top of each persimmon, working over a large bowl.

Cut each fruit halfway up from the bottom and squeeze the flesh out of the skin into the bowl. Pick out any seeds.

Food mill method: run the flesh through a food mill fitted with the medium disc into a clean bowl. Sieve method: push it through a fine mesh sieve with a spatula, a cup at a time, scraping the underside.

Immersion blender method: with the flesh in a deep bowl and the blade fully submerged, pulse in short bursts until just smooth. Rest 10 minutes so the air settles.

Stir in lemon juice, 1 teaspoon per cup of pulp.

Portion into 1-cup freezer bags pressed flat, or freeze in a silicone muffin tin and move the pucks to one bag. Label with the date and amount.

Freeze up to 8 months. Thaw overnight in the refrigerator or 1 hour on the counter, stir, and use as fresh.