Persimmon Cardamom Sherbet

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

Servings: Makes about 1 qt.

• 2/3 cup sugar
• 2/3 cup water
• 2 teaspoons light corn syrup
• 1/4 teaspoon salt1/8 teaspoon ground cardamom
• 2 cups Hachiya persimmon purée
• 1 cup whole milk
• 1 cup half-and-half
• 2 teaspoons fresh lemon juice

Special equipment: an ice cream maker

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.

Cooks' notes:• Persimmon milk can be chilled 1 day. • Sherbet keeps 1 week.

Instant Persimmon Sherbert

1. Cut off a piece of the pointed tip of a persimmon, then wrap it tightly, first in plastic wrap and then in aluminum foil, and freeze for up to 3 months.
2. Partially thaw the persimmon in the refrigerator until it is just spoonable, about 4 hours, do not thaw completely or the fruit will be mushy.
3. For an added nuance, insert the tip of a knife and dribble in a little fruit or nut liquor.
4. Serve whole and let the guests scoop the pulp from the skin

Receipe from Elizabeth Schneider