Kidz Dig It - Persimmon, Pomegranate with Cardamom Spice Sorbet
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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.