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An overhead shot of multiple scoops of homemade plum sorbet in a row, showing its vibrant color and smooth texture.

Cardamom Plum Sorbet: An Easy & Elegant Frozen Treat

Discover the delightful fusion of sweet plums and warm cardamom in this unforgettable Cardamom Plum Sorbet recipe. A sophisticated, refreshing, and surprisingly simple dessert that can be made with or without an ice cream maker for the perfect scoop.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs ripe plums about 8-10 plums, pitted and chopped
  • 1 cup granulated sugar
  • 1 cup water
  • 1 tsp ground cardamom
  • 2 tbsp fresh lemon juice

Equipment

  • 1 Saucepan
  • 1 Fine-mesh Sieve
  • 1 Ice Cream Maker Optional, no-churn instructions also provided.
  • 1 Freezer-safe container

Method
 

  1. In a medium saucepan, combine the chopped plums, sugar, water, and ground cardamom. Bring to a simmer over medium heat, stirring until the sugar is dissolved.
  2. Reduce heat and let the mixture simmer for 15-20 minutes until the plums are very soft. Gently mash the plums with a spoon to break them down.
  3. Pour the plum mixture through a fine-mesh sieve set over a bowl. Use a spatula to press the pulp and extract as much liquid as possible. Discard the skins left in the sieve.
  4. Stir the fresh lemon juice into the plum base. Cover and refrigerate for at least 4 hours, or overnight, until completely cold. This step is crucial for a smooth texture.
  5. For the churn method: Pour the cold base into your ice cream maker and churn for 20-25 minutes. For the no-churn method: Pour into a shallow freezer-safe container and freeze, scraping vigorously with a fork every 30-45 minutes for 3-4 hours.
  6. Transfer the sorbet to an airtight container. Press parchment paper on the surface and freeze for at least 4 hours to firm up ('ripen') before serving.

Notes

For an even smoother texture, you can add 1 tablespoon of vodka or a complementary liqueur to the base before chilling. This helps prevent ice crystals.
Sorbet is best enjoyed within 1-2 weeks for optimal flavor and texture.