Hachiya Persimmon Cardamom Sherbet Recipes
HACHIYA PERSIMMON CARDAMOM SHERBET
Categories Fruit Dessert Winter Persimmon Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 qt
Number Of Ingredients 11
Steps:
- 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.
PERSIMMON SORBET
Categories Citrus Fruit Dessert Vegetarian Winter Vegan Persimmon Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 quart
Number Of Ingredients 3
Steps:
- Bring 1 cup water and sugar to a boil, stirring until sugar is dissolved. Boil 3 minutes, then cool. Core, quarter, and, if necessary, seed persimmons. Scrape pulp from skins into a blender. Purée with lemon juice until very smooth. Add sugar syrup and blend. Chill until very cold, at least 2 hours.
- Freeze mixture in an ice-cream maker. (Alternatively, transfer to a shallow metal baking pan and freeze, stirring every 30 minutes, until slushy, about 2 hours.) Transfer to an airtight container and freeze. (Sorbet's consistency will remain soft.)
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