Hachiya Persimmon Cardamom Sherbet Food

HACHIYA PERSIMMON CARDAMOM SHERBET

Hachiya Persimmon Cardamom Sherbet image

Categories Fruit Dessert Winter Persimmon Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 1 qt

Number Of Ingredients 11

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

Steps:

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.
Stir together persimmon purée, cardamom syrup, milk, half-and-half, and lemon juice and chill, covered, until cold, at least 3 hours.
Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden.

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