Hachiya Persimmon Cardamom Sherbet

• 2/3 cup sugar
• 2/3 cup water
• 2 teaspoons light corn syrup
• 1/4 teaspoon salt
• 1/8 teaspoon ground cardamom
• 2 cups Hachiya persimmon puree
• 1 cup whole milk
• 1 cup half-and-half
• 2 teaspoons fresh lemon juice
• Special equipment: an ice cream maker

1. 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.
2. Stir in cardamom and cool completely.
3. Stir together persimmon puree, cardamom syrup, milk, half-and-half, and lemon juice and chill, covered, until cold, at least 3 hours.
4. Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden.

sugar, water, light corn syrup, salt, ground cardamom, puree, milk, lemon juice, cream maker

Taken from www.epicurious.com/recipes/food/views/hachiya-persimmon-cardamom-sherbet-108911 (may not work)