Hachiya Persimmon Cardamom SherbetRita Maas
Though there is only a small amount of cardamom in this recipe, the spice plays a big role in bringing out the subtle flavor and fragrance of the persimmon.
Active time: 15 min Start to finish: 4 hr
Cooks' notes:
Persimmon milk can be chilled 1 day. Sherbet keeps 1 week.
Recipe information
Yield
Makes about 1 qt
Ingredients
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
Preparation
Step 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.
Step 2
Stir together persimmon purée, cardamom syrup, milk, half-and-half, and lemon juice and chill, covered, until cold, at least 3 hours.
Step 3
Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden.
