Cardamom Plum Sorbet Recipe

Introduction

This Cardamom Plum Sorbet is a refreshing and fragrant dessert that perfectly balances sweet and tart flavors. The subtle warmth of cardamom adds an exotic twist to ripe, juicy plums, making it an ideal treat for warm days or a light finish to any meal.

Ingredients

• 1 lb ripe plums, pitted and quartered
• ½ cup granulated sugar
• ½ cup water
• 1 tsp freshly ground cardamom
• 1 tbsp lemon juice
• Pinch of salt

Instructions

1. Step 1: In a small saucepan, combine the sugar and water over medium heat. Stir occasionally until the sugar dissolves completely, forming a simple syrup. Remove the pan from heat.
2. Step 2: Stir the ground cardamom into the hot syrup and let it cool completely to infuse the flavor.
3. Step 3: While the syrup cools, place the quartered plums in a blender or food processor. Add the lemon juice and a pinch of salt.
4. Step 4: Pour the cooled cardamom syrup into the blender with the plums. Puree the mixture until it becomes silky smooth.
5. Step 5: Strain the puree through a fine-mesh sieve into a bowl to remove any pulp and skins, ensuring a smooth texture.
6. Step 6: Chill the strained mixture in the refrigerator for at least 1 hour to help it set and develop flavors.
7. Step 7: Pour the chilled puree into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a sorbet consistency, usually about 20–25 minutes.
8. Step 8: Transfer the sorbet into a freezer-safe container and freeze for an additional 2–3 hours until firm enough to scoop.

Tips & Variations

• For extra depth, toast the cardamom pods lightly before grinding them fresh for the syrup.
• If you don’t have an ice cream maker, pour the mixture into a shallow container, freeze, and stir every 30 minutes until smooth and frozen.
• Try adding a splash of ginger juice or a few fresh mint leaves to the blender for a unique flavor twist.

Storage

Store the sorbet in an airtight container in the freezer for up to 2 weeks. To serve, let it sit at room temperature for 5–10 minutes to soften slightly, making it easier to scoop and enjoy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen plums instead of fresh?

Yes, frozen plums work well if fresh ones are out of season. Thaw them completely before using to ensure smooth blending.

Is cardamom essential for this recipe?

Cardamom adds a unique warm and aromatic note, but if you don’t have it on hand, you can substitute with a pinch of ground cinnamon or omit it for a straightforward plum sorbet flavor.

Cardamom Plum Sorbet Recipe

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★★★★★

4.7 from 146 reviews

This Cardamom Plum Sorbet offers a refreshing and exotic twist on classic fruit sorbet, combining the juicy sweetness of ripe plums with the warm, aromatic flavor of freshly ground cardamom. Perfect as a light dessert or palate cleanser, this sorbet is naturally vibrant and smooth, enhanced by a touch of lemon juice for brightness and a simple syrup base to balance the flavors.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 3 hours 45 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Churning
• Cuisine: International
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Fruit Base

• 1 lb ripe plums, pitted and quartered
• 1 tbsp lemon juice
• Pinch of salt

Cardamom Simple Syrup

• ½ cup granulated sugar
• ½ cup water
• 1 tsp freshly ground cardamom

Instructions

1. Prepare the Simple Syrup: In a small saucepan, combine the granulated sugar and water over medium heat. Stir continuously until the sugar is completely dissolved, forming a clear simple syrup. Remove the pan from heat.
2. Add Cardamom to Syrup: Stir the freshly ground cardamom into the warm syrup. Allow the syrup to cool completely to room temperature to enable the flavors to infuse deeply.
3. Puree the Plums: While the syrup cools, place the quartered plums in a blender or food processor. Add the lemon juice and a pinch of salt to balance the sweetness and enhance the fruit’s natural flavor.
4. Combine and Blend: Pour the cooled cardamom syrup into the blender with the plum mixture. Puree everything together until the mixture becomes silky smooth.
5. Strain the Mixture: Pass the puree through a fine-mesh sieve into a bowl, pressing gently to remove skins and any pulp for a smooth, velvety texture.
6. Chill the Base: Cover the strained mixture and refrigerate for at least one hour to thoroughly chill the sorbet base before churning.
7. Churn the Sorbet: Pour the chilled mixture into an ice cream maker. Churn following the manufacturer’s instructions, usually for about 20 to 25 minutes, until the sorbet achieves a smooth, scoopable texture.
8. Freeze to Firm Up: Transfer the churned sorbet to a freezer-safe container and freeze for an additional 2 to 3 hours. This step ensures the sorbet firms up sufficiently for serving.

Notes

• Make sure to use ripe, juicy plums for the best flavor and natural sweetness.
• If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until firm and smooth.
• Adjust the amount of sugar depending on the sweetness of your plums and personal preference.
• Ground cardamom can be substituted with whole pods infused in the syrup and then strained out, but fresh ground provides a stronger aroma.

Keywords: plum sorbet, cardamom dessert, fruit sorbet, summer dessert, frozen treat, homemade sorbet, simple syrup dessert