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

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Brussels Sprout Pasta

This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.

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.

Our Favorite French Onion Soup

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

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

White Bean Turkey Chili

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

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.