Persimmon And Cardamom Sorbet

• 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

1. 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.
2. 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.
3. Persimmon Puree Pointers. Ripe Hachiya puree is easy to make by following these tips:
4. To speed the ripening process, freeze the fruit overnight or until solid. Thaw the persimmon; when soft, it will be sweeter and less astringent.
5. Cut the ripe fruit in half. Scoop the pulp out with a spoon.
6. 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.

sugar, water, puree, lemon juice, salt, ground cardamom

Taken from www.myrecipes.com/recipe/persimmon-cardamom-sorbet (may not work)