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Persimmon and Cardamom Sorbet

Yield 8 servings (serving size: 2/3 cup)
The naturally spicy persimmons pair with earthy cardamom for a refreshing, light dessert.

Ingredients

  • 1 1/4 cups sugar
  • 1 cup water
  • 2 cups ripe Hachiya persimmon puree (about 4; see
  • 2 teaspoons fresh lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cardamom

Nutrition Information

  • calories 180
  • caloriesfromfat 1 %
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.5 g
  • carbohydrate 47 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 0.1 mg
  • sodium 38 mg
  • calcium 7 mg

How to Make It

  1. 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.

  2. 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.

  3. Persimmon Puree Pointers. Ripe Hachiya puree is easy to make by following these tips:

  4. To speed the ripening process, freeze the fruit overnight or until solid. Thaw the persimmon; when soft, it will be sweeter and less astringent.

  5. Cut the ripe fruit in half. Scoop the pulp out with a spoon.

  6. 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.