Tempting Plum Cardamom Sorbet

This sorbet blends juicy plums with aromatic cardamom for a light, refreshing frozen delight. It's perfect for hot summer days or as a tasty palate cleanser between meal courses. The eye-catching purple hue and distinctive flavor combo makes this dessert both impressive and simple to create.

I created this treat during last summer's scorching temperatures when regular ice cream seemed too heavy. The cardamom and plums worked so well together that I now make it whenever friends come over for backyard gatherings.

Ingredients

• Ripe plums: pick ones that feel slightly soft when squeezed for best taste and color
• Granulated sugar: adds sweetness and helps create the right frozen consistency
• Water: thins the fruit flavor to a perfect balance
• Ground cardamom: the fragrant spice that transforms this from basic sorbet into something memorable
• Lemon juice: adds tartness and keeps the color looking fresh
• Salt: a tiny amount brings out all the flavors without any saltiness

Simple Preparation Steps

Get Your Plums Ready:

Give plums a good rinse then cut around the pit and dice into small chunks. Keep the skin on - it's got natural pigments that'll make your sorbet beautifully colored. Try to cut pieces about half-inch small so they'll blend up smooth.

Whip Up The Syrup:

Mix water with sugar in a pot over medium heat. Keep stirring until all sugar dissolves and turns clear, which takes roughly 3 minutes. This sweet base gives your sorbet its structure and helps it freeze right. Don't let it boil or you'll mess up your measurements.

Mix In The Spice:

Take your pot off the heat and stir in cardamom and salt. Adding these while everything's still warm helps release their flavors throughout. Let it cool about 10 minutes so the heat won't damage the fresh plum taste in the next part.

Puree Everything:

Put your diced plums, cooled syrup, and lemon juice in a blender. Blend on high for 1-2 minutes until completely smooth. You shouldn't see any plum bits when you're done. Getting it really smooth now means your finished sorbet will feel creamier.

Cool It Down:

Pour everything into a bowl and stick it in the fridge for at least an hour until totally cold. This cooling step can't be skipped - it helps your sorbet freeze properly. Trying to freeze a warm mix will just give you ice crystals instead of smooth sorbet.

Pin

I've been sneaking cardamom into fruit desserts for years now. It has this warm, slightly spicy kick that really brings out plums' natural sweetness in a way that's both different and familiar. My grandma first showed me how to use cardamom and always told me great desserts should include at least one surprise flavor.

Keeping Your Sorbet Fresh

Home-made sorbet tastes best when eaten within a week. Keep it in an airtight container with parchment paper pushed right on top to stop ice crystals from forming. If you need it to last longer, it'll stay good frozen for up to a month, though it might get a bit icier over time. Let it sit out for 5-10 minutes before serving so it's easy to scoop.

Pin

Different Fruit Options

Plums work great in this sorbet, but you can switch them out depending on what's in season. Try using peaches or nectarines in mid-summer, or even cherries for something richer and more intense. Cardamom goes well with all these fruits, but you might want to tweak how much you use. For apricots, go with ¾ teaspoon, while darker fruits like black plums can handle up to 1¼ teaspoons of cardamom.

Fancy Serving Ideas

Turn this simple sorbet into a fancy dessert by scooping it into cold martini glasses with a tiny mint leaf. For something more filling, put a scoop next to almond cake or butter cookies. My favorite way to serve it is with a splash of prosecco poured over top just before eating. The bubbles melt the surface a bit and make an instant semifreddo effect.

FAQs About the Recipe

→ Can I use frozen plums instead of fresh?

You can definitely use frozen plums. Just thaw them completely and take out the pits before you blend them up.

→ Do I need an ice cream maker to make this sorbet?

While an ice cream maker gives the smoothest results, you can also just pop the mixture in the freezer and stir it every half hour until it's firm.

→ Can I adjust the sweetness of the sorbet?

You bet! Feel free to cut back on sugar or swap in honey or maple syrup if you want something less sweet.

→ What can I substitute for cardamom?

Don't have cardamom? Try using cinnamon or nutmeg instead for that warm spicy kick in your sorbet.

→ How long does it take for the sorbet to fully freeze?

You'll need to wait about 4 hours for the sorbet to get nice and firm, though it might take more or less time depending on how cold your freezer runs.