Description
A sophisticated sorbet blending ripe plums with warm cardamom notes, creating a refreshing yet complex frozen treat. Perfect for summer or as a palate cleanser.
Ingredients
Scale
- 2 lbs (900g) ripe plums (about 8-10), pitted and quartered
- ¾ cup (150g) granulated sugar
- ½ cup (120ml) water
- 1 tbsp lemon juice
- 1½ tsp ground cardamom (or 10–12 pods, crushed)
- Pinch of salt
- Optional: 1 tbsp orange blossom water or vodka (for texture)
Instructions
- Combine plums, sugar, water, and cardamom in a saucepan. Simmer over medium heat for 10-12 minutes until plums break down.
- Remove from heat and stir in lemon juice and salt. Let cool slightly.
- Purée mixture in blender until smooth, then strain through fine-mesh sieve to remove skins.
- Stir in orange blossom water or vodka if using. Chill completely (4+ hours or overnight).
- Churn in ice cream maker 20-25 minutes until thickened.
- Transfer to airtight container and freeze until firm (about 4 hours).
Notes
- For deeper flavor, toast cardamom pods before crushing.
- Vodka prevents over-hardening (optional but recommended).
- Blood plums create vibrant color; mix varieties for complexity.
- Serve with shortbread cookies or fresh mint garnish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churned/Freezing
- Cuisine: Fusion
Nutrition
- Serving Size: ½ cup
- Calories: 180
- Sugar: 42g
- Sodium: 10mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
