Persimmon and Cardamom Sorbet

recipe
The naturally spicy persimmons pair with earthy cardamom for a refreshing, light dessert.
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Yield:

8 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Joanne Weir,

December 2007
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