Hachiya Persimmon Cardamom Sherbet

1. 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. 2

   Stir in cardamom and cool completely.

3. 3

   Stir together persimmon puree, cardamom syrup, milk, half-and-half, and lemon juice and chill, covered, until cold, at least 3 hours.

4. 4

   Freeze mixture in ice cream maker, then transfer to an airtight container and put in freezer to harden.

* Per serving · 4 servings · Values may vary.

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