Cardamom Plum Sorbet

Imagine the first spoonful of Cardamom Plum Sorbet melting on your tongue—cool, refreshing, with an intriguing dance between sweet-tart plums and exotic cardamom spice. This elegant frozen dessert transforms ordinary plums into something extraordinary with minimal effort and maximum flavor impact. The gorgeous jewel-toned Cardamom Plum Sorbet is the perfect way to preserve summer’s bounty in a sophisticated treat that’s both dairy-free and incredibly luxurious. You’ll learn how to balance these distinctive flavors perfectly, create the silkiest texture without an ice cream maker (if needed), and customize this versatile sorbet to your preference.

Why You’ll Love This Recipe

This Cardamom Plum Sorbet stands out from other frozen desserts for so many reasons. First, the flavor combination is genuinely exceptional—the aromatic warmth of cardamom creates a delicious contrast with the bright, juicy plums. It’s a sophisticated pairing that feels both exotic and comforting simultaneously.

Texture-wise, this sorbet achieves that perfect balance between smooth creaminess and refreshing iciness that makes your palate sing. Unlike many frozen treats, it remains scoopable straight from the freezer without turning into an impenetrable block of ice.

For the health-conscious, this plum cardamom sorbet offers a guilt-free indulgence. It’s naturally dairy-free, vegan, and can be adjusted to reduce sugar content if desired. The beautiful deep purple hue comes entirely from the plums themselves—no artificial colors needed.

Best of all, this recipe is surprisingly simple to prepare. With just a handful of ingredients and minimal active prep time, you’ll create a dessert that looks and tastes like it came from a high-end restaurant.

Ingredients

For this showstopping Cardamom Plum Sorbet, you’ll need:

• 2 pounds (900g) ripe plums, preferably red or black varieties
• 3/4 cup (150g) granulated sugar
• 1/4 cup (60ml) water
• 1 tablespoon (15ml) freshly squeezed lemon juice
• 1 1/2 teaspoons ground cardamom
• 1/4 teaspoon fine sea salt
• 2 tablespoons (30ml) vodka (optional, helps prevent hard freezing)
• 1 teaspoon vanilla extract
• 1 tablespoon honey (optional, for added smoothness)

The plums should be at peak ripeness for the best flavor—slightly soft to the touch with a sweet fragrance. Look for fruit with a deep color for that gorgeous visual appeal. The cardamom is the star spice here, providing that distinctive warming note that elevates this plum sorbet to something truly special.

Pro Tips

To create the perfect Cardamom Plum Sorbet, these technique tips will make all the difference:

First, don’t skip the brief cooking process for the plums. While raw fruit purees can work for sorbet, the gentle heat here helps to extract maximum flavor from both the fruit and the cardamom. It also breaks down the cell walls in the plums, releasing their natural pectin which improves the final texture dramatically. Just 5-7 minutes of simmering is enough—you’re not looking to make jam.

Second, strain your puree thoroughly. This extra step might seem tedious, but it’s essential for that silky-smooth sorbet texture. Even the ripest plums have some fibrous bits and skin that can create an unpleasant mouthfeel if left in. A fine-mesh strainer is ideal, but if you only have a coarser one, line it with cheesecloth.

Finally, chill your base thoroughly before churning. The colder your mixture is when it hits the ice cream maker, the smaller the ice crystals will be, resulting in a smoother sorbet. Ideally, let your plum cardamom base rest in the refrigerator overnight—this not only chills it completely but also allows the flavors to meld and develop depth.

Instructions

Step 1: Prepare the Plums

Wash the plums thoroughly, then cut them in half and remove the pits. There’s no need to peel them—the skins add beautiful color and will be strained out later. Cut the halves into quarters to speed up the cooking process.

Step 2: Cook the Fruit Mixture

Combine the plum pieces, sugar, and water in a medium saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally. Once simmering, reduce heat to medium-low and cook for 5-7 minutes until the plums are soft and beginning to break down. You’ll notice the gorgeous color intensifying as they cook.

Step 3: Add Flavorings

Remove the pan from heat and stir in the cardamom, salt, and lemon juice. The warm mixture will bloom the cardamom beautifully, releasing its essential oils. Let this mixture cool for about 10 minutes, allowing the flavors to infuse.

Step 4: Puree and Strain

Transfer the cooled mixture to a blender and add the vanilla extract. Blend on high until completely smooth, about 1-2 minutes. Pour this puree through a fine-mesh strainer into a large bowl, using a spatula to press and extract all the liquid. Discard the solids. Stir in the vodka (if using) and honey.

Step 5: Chill Thoroughly

Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Refrigerate until completely cold, at least 4 hours or preferably overnight.

Step 6: Churn the Sorbet

Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually 20-25 minutes until it reaches a soft-serve consistency. If you don’t have an ice cream maker, pour the mixture into a shallow metal pan and freeze, stirring vigorously with a fork every 30 minutes for about 3-4 hours.

Step 7: Final Freeze

Transfer the churned Cardamom Plum Sorbet to an airtight container. Press a piece of parchment paper directly on the surface before sealing to prevent ice crystals. Freeze until firm, about 4 hours or overnight.

Variations

Spiced Plum Cardamom Sorbet: Enhance the warming spice profile by adding a cinnamon stick and two star anise pods to the cooking plums. Remove these spices before pureeing. This variation creates a more complex flavor that pairs wonderfully with fall and winter desserts.

Plum and Rose Sorbet: For a floral twist, replace half the cardamom with 2 teaspoons of rose water, added after straining. This creates an elegant, Persian-inspired dessert with delicate floral notes that complement the plum’s natural sweetness. Garnish with crushed dried rose petals for a stunning presentation.

Sparkling Plum Sorbet: For a more adults-only version, replace the water with prosecco or champagne and omit the vodka. This gives the sorbet a subtle effervescence and sophisticated edge that makes it perfect for dinner parties. Serve with additional sparkling wine poured over for a quick sorbet float.

Storage and Serving

This Cardamom Plum Sorbet keeps beautifully in the freezer for up to 3 weeks. Store it in an airtight container with a piece of parchment paper pressed directly on the surface to prevent ice crystals from forming. If the sorbet becomes too firm after extended storage, simply let it sit at room temperature for 5-10 minutes before serving.

For a simple yet elegant presentation, scoop the sorbet into chilled bowls and garnish with a few fresh mint leaves or a light dusting of ground cardamom. The vivid purple color needs little embellishment.

For a more elaborate dessert, serve the sorbet alongside a warm slice of almond cake or buttery shortbread cookies—the temperature contrast is delightful. The warm spice notes in the sorbet also pair beautifully with fresh summer berries.

For a refreshing palate cleanser between courses, serve tiny quenelles of the sorbet in shot glasses, perhaps with a thin slice of fresh plum as garnish.

FAQs

Can I make this sorbet without an ice cream maker?
Yes! Pour the chilled mixture into a shallow metal pan and place in the freezer. Every 30 minutes for about 3-4 hours, vigorously stir or whisk the mixture to break up ice crystals. The texture won’t be quite as smooth as machine-churned, but still delicious.

Can I use frozen plums instead of fresh?
Absolutely. Thaw them completely before using, and include any juices that release during thawing. This makes the sorbet a year-round possibility.

Is there a substitute for cardamom?
While cardamom gives this sorbet its distinctive character, you could substitute a mix of cinnamon and ginger (1:1 ratio) for a different but complementary spice profile.

Why add vodka to sorbet?
The small amount of alcohol lowers the freezing point, resulting in a softer, more scoopable texture. It’s completely optional and the alcohol flavor is undetectable in the finished product.

Can I reduce the sugar in this recipe?
You can reduce it slightly, but sugar does more than sweeten—it’s crucial for proper texture. For a lower-sugar version, replace up to 1/4 cup of the sugar with a liquid sweetener like honey or agave.

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