Name: Hachiya Persimmon Cardamom Sherbet
Yield: Makes about 1 qt
Ingredients: 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 purée; 1 cup whole milk; 1 cup half-and-half; 2 teaspoons fresh lemon juice; an ice cream maker

Image may contain Food Creme Dessert Cream Ice Cream and Plant

Hachiya Persimmon Cardamom SherbetRita Maas

Though there is only a small amount of cardamom in this recipe, the spice plays a big role in bringing out the subtle flavor and fragrance of the persimmon.

Active time: 15 min Start to finish: 4 hr

Cooks' notes:

Persimmon milk can be chilled 1 day. Sherbet keeps 1 week.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.