Directions:
- 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.
- Cooks' notes: Persimmon milk can be chilled 1 day. Sherbet keeps 1 week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 755.18 Kcal (3162 kJ) | ||
| Calories from fat | 261.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.06g | 45% | |
|---|---|---|---|
| Cholesterol | 94.44mg | 31% | |
| Sodium | 797.51mg | 33% | |
| Potassium | 712.05mg | 15% | |
| Total Carbs | 114.5g | 38% | |
| Sugars | 102.63g | 411% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 14.64g | 29% | |
| Vitamin C | 6.4mg | 11% | |
| Calcium | 573.6mg | 57% | |
| Amount Per 100 g | |||
| Calories | 100.32 Kcal (420 kJ) | ||
| Calories from fat | 34.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.86g | 45% | |
|---|---|---|---|
| Cholesterol | 12.55mg | 31% | |
| Sodium | 105.94mg | 33% | |
| Potassium | 94.59mg | 15% | |
| Total Carbs | 15.21g | 38% | |
| Sugars | 13.63g | 411% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 1.94g | 29% | |
| Vitamin C | 0.9mg | 11% | |
| Calcium | 76.2mg | 57% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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