Name: Hachiya Persimmon Cardamom Sherbet
Yield: Makes about 1 qt
Ingredients: 2/3 cup sugar; 2/3 cup water; 2 teaspoons light corn syrup; 1/4 teaspoon salt; 1/8 teaspoon ground cardamom; 2 cups Hachiya persimmon purée; 1 cup whole milk; 1 cup half-and-half; 2 teaspoons fresh lemon juice; an ice cream maker

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Hachiya Persimmon Cardamom SherbetRita Maas

Though there is only a small amount of cardamom in this recipe, the spice plays a big role in bringing out the subtle flavor and fragrance of the persimmon.

Active time: 15 min Start to finish: 4 hr

Cooks' notes:

Persimmon milk can be chilled 1 day. Sherbet keeps 1 week.

Recipe notes

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