Hachiya Persimmon Cardamom Sherbet Recipe

Hachiya Persimmon Cardamom Sherbet Recipe

  • 2/3 cup sugar
  • 2/3 cup water
  • 2 teaspoons light corn syrup
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cardamom
  • 2 cups Hachiya persimmon purée
  • 1 cup whole milk
  • 1 cup half-and-half
  • 2 teaspoons fresh lemon juice
  • Special equipment: an ice cream maker
  1. Bring sugar, water, corn syrup, and salt to a boil in a 1 1/2-quart saucepan, stirring until sugar is dissolved, then boil syrup until reduced to 3/4 cup, about 5 minutes. Stir in cardamom and cool completely.
  2. Stir together persimmon purée, cardamom syrup, milk, half-and-half, and lemon juice and chill, covered, until cold, at least 3 hours.
  3. Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden.
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