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.