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Ingredients
- 1 1/4 cups sugar
- 1 cup water
- 2 cups ripe Hachiya persimmon puree (about 4; see
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon ground cardamom
Method
- 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.
