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This sweet-tart plum and cardamom sorbet brings together juicy plums with warm spice notes, creating a cool summer treat that's perfect between dinner courses or as a standalone dessert. Its stunning purple shade and unexpected flavor combo makes this frozen delight both fancy and simple to enjoy.
I came up with this sorbet during a super hot spell when traditional ice cream seemed too heavy. The cardamom worked so well with the plums that I now bring it to every backyard party I throw.
Ingredients
- Ripe plums: go for ones that feel slightly soft when pressed for the best sweetness and color
- Granulated sugar: adds sweetness and helps create the right texture when frozen
- Water: thins out the fruit flavor to just the right strength
- Ground cardamom: the fragrant key ingredient that turns ordinary sorbet into something memorable
- Lemon juice: adds brightness and keeps the color from fading
- Salt: a tiny amount lifts all the flavors without making anything taste salty
Step-by-Step Instructions
- Prepare the Plums:
- Give your plums a good wash then cut around the pit and chop into small chunks. Don't bother peeling them since the skin adds gorgeous color to your sorbet. Try to keep pieces around half an inch so they'll blend up nicely.
- Make the Syrup:
- Mix water and sugar in a pot over medium heat. Keep stirring until all sugar melts into clear syrup, usually takes about 3 minutes. This sweet base gives your sorbet structure when frozen. Don't let it boil or you'll mess up your measurements.
- Add Cardamom:
- Take the pot off the heat and mix in your cardamom and salt. Putting these flavorings in while everything's warm helps them mix in better. Let it cool about 10 minutes so you won't damage the fresh plum taste later.
- Blend the Mixture:
- Put your cut plums, cooled syrup, and lemon juice in a blender. Turn it on high for 1-2 minutes until everything's totally smooth. You shouldn't see any plum bits left. Getting it really smooth now means creamier sorbet later.
- Chill Thoroughly:
- Pour everything into a bowl and stick it in the fridge for at least an hour until completely cold. This cooling step really matters for good texture. If your mix is still warm when it goes in the ice cream maker, you'll end up with icy patches.
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I've been sneaking cardamom into fruit desserts for years now. Its spicy warmth plays so well with plum sweetness in a way that feels different yet familiar. My grandma got me hooked on cardamom and always told me good desserts need at least one surprise flavor.
Storage Tips For Sorbet Success
This homemade treat stays good for about a week. Keep it in a sealed container with parchment touching the surface to stop ice crystals. For longer keeping, it'll last a month in the freezer, though it might get a bit icier over time. Let it sit out 5-10 minutes before scooping to get that perfect soft texture.
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Seasonal Variations
Plums work great in this sorbet, but you can switch things up throughout the year with other stone fruits. Try it with peaches or nectarines in summer, or go for cherries for something richer. Cardamom goes well with all these fruits, but you might want to adjust how much you use. For apricots, use less at about ¾ teaspoon, while darker fruits like black plums can handle more, up to 1¼ teaspoons.
Elegant Serving Ideas
Turn this simple sorbet into a fancy dessert by scooping it into chilled martini glasses with a tiny mint leaf. If you want something more filling, add a scoop next to almond cake or crisp cookies. My favorite way to serve it involves pouring a splash of prosecco over the top right before eating, which makes the surface melt slightly for an instant semifreddo effect.
Common Recipe Questions
- → Can I use frozen plums instead of fresh?
You bet! Frozen plums work fine, just make sure you thaw and remove the pits first so they blend up nicely.
- → Do I need an ice cream maker to make this sorbet?
While an ice cream maker gives you the nicest texture, you can still make it without one. Just put the mix in the freezer and stir it every half hour until it's set.
- → Can I adjust the sweetness of the sorbet?
For sure! You can cut back on sugar or swap in honey or maple syrup if you want it less sweet or differently flavored.
- → What can I substitute for cardamom?
Don't have cardamom? Try using cinnamon or nutmeg instead - they'll give you that warm, cozy flavor in your frozen treat too.
- → How long does it take for the sorbet to fully freeze?
You'll need to leave it in the freezer about 4 hours to get nice and firm, though this might change based on how cold your freezer runs.