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Persimmon and Cardamom Sorbet

Persimmon and Cardamom Sorbet

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

Cooking Light DECEMBER 2007

  • Yield: 8 servings (serving size: 2/3 cup)

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.

Nutritional Information

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
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Persimmon and Cardamom Sorbet recipe

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