Hachiya Persimmon Cardamom Sherbet
Serves: 2
Carolyne Schoen
1 January 1970
Based on User reviews:
45
Spice
36
Sweetness
53
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cup
Sugar2 cup
Water2 tsps
Light Corn Syrup1 tsp
Salt1 tsp
Ground Cardamom1 cup
Whole Milk1 cup
Half-And-Half2 tsps
Lemon Juice (fresh)Directions:
1
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
2
Stir in cardamom and cool completely
3
Stir together persimmon purée, cardamom syrup, milk, half-and-half, and lemon juice and chill, covered, until cold, at least 3 hours
4
Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden
5
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
6
Stir in cardamom and cool completely
7
Stir together persimmon purée, cardamom syrup, milk, half-and-half, and lemon juice and chill, covered, until cold, at least 3 hours
8
Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden