Ginger And Persimmon Ice
|Water||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Persimmon puree||3 Cup (48 tbs)|
|Orange liqueur||6 Tablespoon|
|Minced candied ginger||1⁄4 Cup (4 tbs)|
|Minced fresh ginger||1 Tablespoon|
Combine water and sugar in saucepan.
Cook until sugar is dissolved.
Cool to room temperature.
Chill for 2 hours or longer.
Combine sugar syrup with remaining ingredients in bowl; mix well.
Pour into ice cream freezer container.
Freeze using manufacturer's directions.