Persimmon and Cardamom Sorbet

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

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 "Persimmon Puree Pointers," below)
• 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

Calories:

180 (1% from fat)

Fat:

0.2g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein:

0.5g

Carbohydrate:

47g

Fiber:

3g

Cholesterol:

0.0mg

Iron:

0.1mg

Sodium:

38mg

Calcium:

7mg