Cardamom Plum Sorbet

Why You’ll Love This Recipe

Cardamom Plum Sorbet is a refreshing and elegant frozen dessert that combines the juicy sweetness of ripe plums with the warm, aromatic spice of cardamom. Its vibrant color and exotic flavor profile make it a standout treat, perfect for summer gatherings or as a palate cleanser between courses. Easy to make and naturally dairy-free, this sorbet offers a sophisticated twist on traditional fruit desserts.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

plumscardamomsugarwaterlemon juice

directions

Pit and chop the plums, leaving the skins on for added color and flavor.

In a saucepan, combine the chopped plums, sugar, water, and crushed cardamom pods.

Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.

Cook for about 10-15 minutes, or until the plums are soft and the mixture is fragrant.

Remove from heat and let cool slightly.

Remove the cardamom pods, then blend the mixture until smooth.

Strain through a fine-mesh sieve to remove any remaining solids.

Stir in the lemon juice to brighten the flavor.

Chill the mixture thoroughly in the refrigerator for at least 2 hours.

Churn in an ice cream maker according to the manufacturer’s instructions.

Transfer to a container and freeze for at least 4 hours to firm up.

Servings and timing

This recipe yields approximately 1 quart of sorbet.Preparation time: 15 minutesCooking time: 15 minutesChilling time: 2 hoursFreezing time: 4 hoursTotal time: about 6.5 hours

Variations

Substitute honey for sugar for a richer sweetness.

Add a splash of rose water for a floral note.

Use a mix of red and black plums for deeper color and complexity.

Include a pinch of salt to enhance the flavors.

Serve with fresh mint or a dollop of whipped coconut cream.

storage/reheating

Store Cardamom Plum Sorbet in an airtight container in the freezer for up to 2 weeks.For best texture, let sit at room temperature for 5-10 minutes before scooping.Do not reheat; serve directly from the freezer once softened slightly.

FAQs

Can I use ground cardamom instead of pods?

Yes, use about ¼ to ½ teaspoon ground cardamom, but start small—it’s potent.

Do I need an ice cream maker?

It’s recommended, but you can freeze the mixture and stir every 30 minutes until set.

Can I use canned plums?

Fresh plums are best, but canned can work in a pinch—just reduce the added sugar.

Is this recipe vegan?

Yes, it contains no dairy or animal products.

Can I double the recipe?

Absolutely—just ensure your ice cream maker can handle the volume.

Why strain the mixture?

Straining removes plum skins and cardamom bits for a smooth sorbet.

Can I skip the lemon juice?

It’s optional, but it brightens the overall flavor significantly.

What kind of plums work best?

Use ripe, flavorful plums like Santa Rosa or black plums for the best taste.

How do I know when it’s done churning?

It should have a thick, slushy consistency before freezing to firm up.

Is this sorbet kid-friendly?

Yes, it’s fruity and sweet, though the cardamom adds a slightly mature twist.

Conclusion

Cardamom Plum Sorbet is a dazzling combination of bold fruit and exotic spice, delivering a cool and refreshing treat that stands out from typical desserts. Whether you’re impressing guests or indulging yourself, this sorbet adds a touch of elegance and adventure to your culinary repertoire.

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