Description
Cardamom Plum Sorbet crafted with luscious plums infused with aromatic cardamom! A refreshing treat bursting with flavor and perfect for summer indulgence.
Ingredients
Scale
Ingredients
- 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)
Pro Tips
- Don’t skip the brief cooking process for the plums.
- Strain your puree thoroughly.
- Chill your base thoroughly before churning.
Instructions
- Prepare the plums.
- Cook the fruit mixture.
- Add flavorings.
- Puree and strain.
- Chill thoroughly.
- Churn the sorbet.
- Final freeze.
Variations
- Spiced Plum Cardamom Sorbet.
- Plum and Rose Sorbet.
- Sparkling Plum Sorbet.
Storage and Serving
- This Cardamom Plum Sorbet keeps beautifully in the freezer for up to 3 weeks.
- 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.
- 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?
- Can I use frozen plums instead of fresh?
- Is there a substitute for cardamom?
- Why add vodka to sorbet?
- Can I reduce the sugar in this recipe?
Instructions
- Step 1: Prepare the Plums Wash the plums thoroughly, then cut them in half and remove the pits. There is 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 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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg