Amazing Cardamom Plum Sorbet

This cardamom plum sorbet transforms ordinary plums into an exotic frozen dessert with minimal effort. The aromatic cardamom elevates the natural sweetness of ripe plums, creating a refreshing treat perfect for summer entertaining or a sophisticated weeknight dessert.

I discovered this recipe during a particularly hot summer when my plum tree produced more fruit than we could eat fresh. This sorbet quickly became our favorite way to preserve the season's bounty with an unexpected twist.

Ingredients

• 4 ripe plums: Make sure they yield slightly to pressure for maximum flavor and natural sweetness
• 1 cup granulated sugar: Creates the perfect texture while balancing the tartness of the plums
• 1 cup water: Forms the base of your sugar syrup
• 1 teaspoon ground cardamom: The star ingredient provides warm aromatic notes that complement the fruit perfectly
• 1 tablespoon lemon juice: Brightens all the flavors and helps prevent browning
• A pinch of salt: Enhances sweetness and brings out the plum flavor without making the sorbet taste salty

Step-by-Step Instructions

Prepare the Plums:

Wash plums thoroughly under cool water. Cut them in half and remove pits. Chop into small pieces about 1/2 inch in size. The smaller you cut them, the easier they'll blend later. No need to peel as the skin contains beautiful color and additional flavor compounds.

Make the Syrup:

Combine water and sugar in a medium saucepan over medium heat. Stir continuously until the sugar completely dissolves and the mixture becomes clear, about 3-5 minutes. Do not let it boil vigorously as this can cause crystallization.

Add Cardamom:

Remove the saucepan from heat once sugar has dissolved. Immediately add the ground cardamom and salt, stirring to incorporate. This infuses the warm syrup with cardamom's essential oils. Let the mixture cool for about 10 minutes, allowing the cardamom to fully infuse.

Blend the Mixture:

Transfer the chopped plums to a blender. Pour in the cooled cardamom syrup and add the lemon juice. Blend on high speed for 60-90 seconds until completely smooth with no visible plum pieces remaining.

Strain if Desired:

For an ultra-smooth sorbet, pour the mixture through a fine mesh sieve into a bowl, pressing with a spatula to extract all the liquid. This removes any fibrous bits. If you prefer some texture, skip this step.

Chill the Mixture:

Cover the bowl with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours or overnight until completely cold. This step is crucial for proper freezing.

Freeze the Sorbet:

Pour the chilled mixture into an ice cream maker and churn according to manufacturer's instructions, usually 20-25 minutes, until it reaches a soft-serve consistency. The mixture will expand slightly as air incorporates.

Hard Freeze:

Transfer the soft sorbet to a freezer-safe container. Press a piece of parchment paper directly on the surface to prevent ice crystals. Seal with a lid and freeze for at least 4 hours until firm.

Serve:

Allow sorbet to soften at room temperature for 5-10 minutes before scooping. Serve in chilled bowls for the best presentation and texture.

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The cardamom is truly what transforms this from an ordinary fruit sorbet into something special. My mother-in-law, who never enjoyed frozen desserts, requested this three times during her last visit. The exotic aroma reminds me of the spice markets I visited in Istanbul years ago.

No Ice Cream Maker Method

If you don't have an ice cream maker, this sorbet can still be made with excellent results. After chilling the mixture, pour it into a shallow metal pan and place in the freezer. Check it after 30 minutes and stir vigorously with a fork to break up any ice crystals. Repeat this process every 30 minutes for about 3 hours, or until the mixture is frozen but still scoopable. The texture won't be quite as smooth as machine-churned, but the flavor will be identical.

Flavor Variations

The cardamom-plum combination is truly magical, but this recipe welcomes creative adaptations. Try star anise instead of cardamom for a licorice note that pairs beautifully with plums. A tablespoon of rosewater added after blending creates a Middle Eastern dessert experience. For a more traditional approach, vanilla bean works wonderfully in place of the cardamom. Extract the seeds from half a vanilla bean and add them to the warm syrup.

Serving Suggestions

This sorbet makes an elegant dessert when served in chilled glass dishes with a few fresh berries scattered on top. For a more substantial dessert, try serving a small scoop alongside a slice of almond cake or butter cookies. The sorbet also makes a refreshing palate cleanser between courses at a dinner party. For an adult version, drizzle with a teaspoon of plum brandy or amaretto just before serving.

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Indulge in the perfect balance of sweet and tart with this stunning cardamom plum sorbet—a simple yet sophisticated summer delight!

Frequently Asked Questions

→ Can I make this sorbet without an ice cream maker?

Yes, you can make this sorbet without an ice cream maker by placing the chilled mixture in a shallow container in the freezer. Stir vigorously with a fork every 30 minutes for about 3-4 hours until it reaches your desired consistency. This prevents large ice crystals from forming.

→ How long does homemade plum sorbet last in the freezer?

The sorbet will maintain its best quality for about 2 weeks when stored in an airtight container in the freezer. Cover the surface with plastic wrap before sealing to prevent freezer burn.

→ Can I substitute fresh plums with frozen ones?

Yes, frozen plums can work well for this sorbet. Thaw them slightly before blending, and you may need to adjust the sugar slightly as frozen fruit can sometimes lose some sweetness.

→ What can I substitute for cardamom if I don't have any?

If you don't have cardamom, you can substitute with cinnamon, nutmeg, or a combination of ginger and cinnamon for a different but still complementary flavor profile. Adjust quantities to taste as cardamom is particularly potent.

→ Why is my sorbet too icy or not smooth enough?

Iciness in sorbet typically results from insufficient sugar (which lowers the freezing point) or inadequate churning. Try increasing the sugar slightly or ensure proper churning. For smoother texture, make sure to strain the mixture and consider adding a tablespoon of vodka or light corn syrup, which prevents crystallization.

→ Can I make this sorbet with other fruits?

Absolutely! This recipe works well with other stone fruits like peaches, nectarines, or apricots. You can also try berries or tropical fruits, adjusting the sugar based on the fruit's natural sweetness. The cardamom pairs particularly well with stone fruits and berries.