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Persimmon and Cardamom Sorbet Recipe

Persimmon and Cardamom Sorbet Recipe

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Ingredients:

Serving

1 1/4 cups sugar
1 cup water
2 cups ripe hachiya persimmon puree (about 4; see
2 tsp fresh lemon juice
1/8 tsp salt
1/8 tsp ground cardamom

Directions:

Combine sugar and 1 cup water in a small saucepan; bring to a boil. Cook for 3 minutes or until sugar dissolves. Remove from heat. Add persimmon puree and remaining ingredients, stirring well. Cool completely.
Pour persimmon mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 2 hours or until firm. Remove sorbet from freezer 10 minutes before serving.
Persimmon Puree Pointers. Ripe Hachiya puree is easy to make by following these tips:
To speed the ripening process, freeze the fruit overnight or until solid. Thaw the persimmon; when soft, it will be sweeter and less astringent.
Cut the ripe fruit in half. Scoop the pulp out with a spoon.
To achieve an even consistency, place the flesh in a mini-chopper and process until smooth. This ensures the persimmon puree will incorporate evenly into batters.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	73.32 Kcal (307 kJ)
Calories from fat	0.02 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	38.78mg	2%
Potassium	2.05mg	0%
Total Carbs	18.86g	6%
Sugars	18.41g	74%
Dietary Fiber	0.01g	0%
Protein	0g	0%
Vitamin C	0.5mg	1%
Calcium	3.4mg	0%

Amount Per 100 g
Calories	147.3 Kcal (617 kJ)
Calories from fat	0.04 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	77.9mg	2%
Potassium	4.13mg	0%
Total Carbs	37.89g	6%
Sugars	36.99g	74%
Dietary Fiber	0.02g	0%
Protein	0.01g	0%
Vitamin C	1mg	1%
Calcium	6.8mg	0%

* 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.

Tastes

salty
savory
bitter
sweet

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