Indian-Style Persimmon Lassi

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3 large ripe Fuyu persimmons, peeled and chopped

4 tablespoons sugar, or to taste

1 cup low-fat cultured buttermilk

1/2 cup low-fat or nonfat milk (optional)

1 cup water

4 tablespoons fresh lemon juice

3 standard-size ice cubes

Freshly ground cardamom

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