Hachiya Persimmon Cardamom Sherbet
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 qt
- 1/4 teaspoon salt
- 1 cup half-and-half
- 2/3 cup water
- 1 cup whole milk
- 2/3 cup sugar
- 2 teaspoons fresh lemon juice
- 2 teaspoons light corn syrup
- 1/8 teaspoon ground cardamom
- an ice cream maker
- Carbohydrate 24 g(8%)
- Cholesterol 13 mg(4%)
- Fat 4 g(6%)
- Fiber 0 g(0%)
- Protein 2 g(3%)
- Saturated Fat 2 g(12%)
- Sodium 74 mg(3%)
- Calories 132
Preparation Bring sugar, water, corn syrup, and salt to a boil in a 1 1/2-quart saucepan, stirring until sugar is dissolved, then boil syrup until reduced to 3/4 cup, about 5 minutes. Stir in cardamom and cool completely. Stir together persimmon purée, cardamom syrup, milk, half-and-half, and lemon juice and chill, covered, until cold, at least 3 hours. Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden. Cooks' notes:Persimmon milk can be chilled 1 day. Sherbet keeps 1 week.
Preparation Bring sugar, water, corn syrup, and salt to a boil in a 1 1/2-quart saucepan, stirring until sugar is dissolved, then boil syrup until reduced to 3/4 cup, about 5 minutes. Stir in cardamom and cool completely. Stir together persimmon purée, cardamom syrup, milk, half-and-half, and lemon juice and chill, covered, until cold, at least 3 hours. Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden. Cooks' notes:Persimmon milk can be chilled 1 day. Sherbet keeps 1 week.
