Kidz Dig It - Persimmon, Pomegranate with Cardamom Spice Sorbet
Mei Ibach, Market Chef
Makes 2 cups
Mei Ibach will be stirring up this tasty sorbet for the "Kidz Dig It Club" on Sunday, November 25, 2012 at the Windsor Farmers Market, on the Green in Windsor.
1-1/4 C. sugar
1 C. water
2 C. ripe Hachiya Persimmons (about 4)
2 T. lemon juice
1/8 t. salt
1/8 t. ground cardamom
1/4 C. Pomegranate seeds for garnish
Combine sugar and one cup water in a saucepan, bring to boil (about 5 minutes). Cook for 3 minutes, or until sugar is dissolved. Remove from heat and let cool for 15 minutes.
In food processor or blender, combine sugar mixture, persimmon, lemon juice, salt, and cardamom; process until smooth. Cool completely. Pour the persimmon puree into the insert bowl of an ice cream maker and process (according to manufacturer’s instructions) or, for 30 minutes. Cover and freeze for 2 hours, or until firm.
Sprinkle pomegranate seeds on top of sorbet before serving.