Description
A refreshing and elegant sorbet infused with warm cardamom flavor and the sweet-tart brightness of ripe plums, perfect for hot days or as a light dessert finale.
Ingredients
Units
Scale
- 1 lb (about 450 g) ripe plums, pitted and quartered
- 1 cup granulated sugar (200 g)
- 1/2 cup water (120 ml)
- 1/2 teaspoon ground cardamom (or 4–5 green cardamom pods, crushed)
- 1 tablespoon fresh lemon juice
- Pinch of salt
Instructions
- In a small saucepan, combine sugar, water, and ground/crushed cardamom. Heat gently, stirring, until sugar dissolves. Simmer for 2 minutes, then remove from heat and let steep for 10 minutes. Strain out solids if using pods.
- Meanwhile, puree plums in a blender or food processor until smooth.
- Stir the cooled cardamom syrup, lemon juice, and a pinch of salt into the plum puree. Taste and adjust sweetness or acidity.
- Chill the mixture in the refrigerator until fully cooled, about 1–2 hours.
- Freeze as per your ice cream maker’s instructions until sorbet is thick and smooth, about 20–30 minutes.
- Transfer sorbet to a freezer-safe container, smooth the top, and freeze for at least 2 hours to firm up.
- When ready to serve, let sorbet sit at room temperature for 5 minutes before scooping for best texture.
Notes
- Use ripe but firm plums for best flavor and color.
- Adjust cardamom to taste—more for a stronger warm spice note.
- For a deeper color, add a teaspoon of red fruit syrup (like raspberry) to the puree.
- If you don’t have an ice cream maker, freeze in a shallow container, stir vigorously every 30 minutes until smooth.
- Sorbet keeps well in the freezer for up to 2 weeks if stored properly.
Nutrition
- Serving Size: ½ cup (approximately 120 ml)
- Calories: 120 kcal
- Sugar: 24 g
- Sodium: 10 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 0 g
- Cholesterol: 0 mg