Persimmon and Cardamom Sorbet
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Amount per serving
- Calories: 180
- Calories from fat: 1%
- Fat: 0.2g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.5g
- Carbohydrate: 47g
- Fiber: 3g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 38mg
- Calcium: 7mg
- 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
- 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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Persimmon and Cardamom Sorbet Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: Entertaining, Freezable, Make-Ahead, 5 Ingredients or Less
- CUISINE: French
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- COOKING METHOD: Ice-Cream Maker
- OCCASION: Winter
- PUBLICATION: Cooking Light
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