Hachiya Persimmon Cardamom Sherbet |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 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 |
Directions:
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.
4. Cooks' notes: Persimmon milk can be chilled 1 day. Sherbet keeps 1 week.
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