The Comfort of Cardamom Plum Sorbet: A Summer Memory in Every Bite

There’s something quietly magical about late summer—when the sun lingers a little longer and the trees are heavy with fruit. For me, this season always brings back memories of my grandmother’s plum orchard, where the sweet scent of ripe fruit filled the air. She would pluck the juiciest, most ruby-red plums and simmer them into jams, pies, and occasionally, something unexpected: a simple, icy sorbet with just a whisper of spice.

That sorbet wasn’t just a dessert. It was a cool balm against the sweltering heat, a celebration of the plum’s fleeting season, and a reminder of how just a few thoughtful ingredients could create something exquisite. One year, she added a pinch of ground cardamom, a spice she often used in her chai. That touch of warmth deepened the plum’s brightness and turned an ordinary sorbet into something unforgettable.

This Cardamom Plum Sorbet recipe is inspired by those long afternoons under the plum trees. It’s a dish rooted in tradition and refined with the elegant touch of spice, perfect for hot days or anytime you need a refreshing scoop of summer. And the best part? You don’t need an ice cream maker to enjoy it—just a little patience and a love for bold, beautiful flavor.

Why You’ll Love This Recipe

• Aromatic and Refreshing: The floral notes of cardamom elevate the sweet tartness of plums, creating a layered, satisfying taste.
• Minimalist Ingredients: Only six ingredients—no fancy equipment required.
• Naturally Vegan and Dairy-Free: A wonderful option for plant-based eaters.
• Perfect for Entertaining: Sophisticated yet easy, this sorbet is a crowd-pleaser.
• Great Make-Ahead Dessert: Stores well in the freezer for up to two weeks.

INGREDIENTS YOU’LL NEED:

• 4 ripe plums, pitted and chopped
• 1 cup granulated sugar
• 1 cup water
• 1 teaspoon ground cardamom
• 1 tablespoon lemon juice
• Pinch of salt

How to Make Cardamom Plum Sorbet

This Cardamom Plum Sorbet comes together in just a few simple steps. The combination of rich plum and cardamom makes every bite feel a little luxurious, without being complicated to make.

STEP-BY-STEP INSTRUCTIONS:

1. Make the Cardamom Syrup

In a small saucepan, combine 1 cup of water with the sugar. Stir over medium heat until the sugar dissolves completely. Remove from heat and stir in the cardamom and a pinch of salt. Let the syrup cool for about 15 minutes.

2. Prep the Plums

While the syrup is cooling, wash, pit, and roughly chop your ripe plums. No need to peel them—the skins add beautiful color and extra depth of flavor.

3. Blend Everything Together

Add the plums, lemon juice, and cardamom syrup to a blender. Puree until smooth. For an ultra-silky texture, you can pour the mixture through a fine mesh sieve to strain out pulp and skins, though this step is optional.

4. Chill the Mixture

Pour the blended mixture into a bowl, cover, and chill it in the refrigerator for 1 to 2 hours. This helps develop the flavor and makes it easier to freeze.

5. Freeze or Churn

• With Ice Cream Maker: Pour into your machine and churn according to manufacturer’s instructions until it reaches a soft-serve consistency.
• Without Ice Cream Maker: Pour into a shallow dish and freeze, stirring vigorously every 30 minutes with a fork until smooth and scoopable—about 3 to 4 hours.

6. Final Freeze

Transfer the sorbet to an airtight container and freeze for 4–6 hours or until firm. Let it sit at room temperature for a few minutes before scooping.

HELPFUL TIPS:

• Choose the Right Plums: Go for ripe, soft plums with deep color and intense aroma.
• Don’t Overdo the Cardamom: A little goes a long way—too much can overpower the fruit.
• Scoop with Ease: If frozen solid, let it rest at room temp for 5 minutes before scooping.
• Texture Tip: Straining the puree gives a smoother, more refined texture—but if you like a bit of rustic charm, skip it.

DETAILS:

• Prep Time: 15 minutes
• Chill Time: 1–2 hours
• Freeze Time: 4–6 hours
• Total Time: Approx. 6–8 hours
• Yield: 4–6 servings
• Category: Dessert
• Method: Churned or No-Churn
• Cuisine: Seasonal/Fusion
• Diet: Vegan, Gluten-Free

NOTES:

This recipe is wonderfully versatile—feel free to experiment with other stone fruits like nectarines or peaches. You can also add a splash of orange juice for extra brightness or a swirl of coconut cream for a creamy twist.

NUTRITIONAL INFORMATION (Per Serving):

• Calories: 150
• Carbohydrates: 38g
• Sugars: 35g
• Protein: 0g
• Fat: 0g
• Fiber: 1g

FREQUENTLY ASKED QUESTIONS:

The comfort of cardamom plum sorbet people recipe
Cardamom plum sorbet combines the rich sweetness of ripe plums with the warm, aromatic notes of cardamom. To make it, simmer chopped plums with sugar and cardamom until soft, blend until smooth, strain, and churn in an ice cream maker. It’s a fragrant, refreshing treat perfect for warm days or a cozy dessert moment.

The comfort of cardamom plum sorbet people ingredients
The key ingredients for cardamom plum sorbet are ripe plums, sugar, ground cardamom, lemon juice, and water. These combine to create a beautifully spiced, fruit-forward sorbet. The cardamom adds a subtle warmth that elevates the flavor of the plums without overpowering their natural sweetness.

Yellow plum sorbet
Yellow plum sorbet is a bright, tangy dessert with a naturally golden hue. Simply cook yellow plums with sugar and a splash of lemon juice, then purée and strain the mixture before freezing. The flavor is slightly tart and incredibly refreshing, ideal for a light summer treat.

Plum sorbet without ice cream maker
To make plum sorbet without an ice cream maker, blend cooked and sweetened plums, strain, and freeze the purée in a shallow dish. Stir every 30 minutes for a few hours to break up ice crystals, resulting in a smooth, scoopable sorbet. It’s easy and just as delicious as churned versions.

Pluot sorbet
Pluot sorbet is a vibrant twist on traditional plum sorbet, blending the sweet, juicy flavors of plums and apricots. Just cook chopped pluots with sugar, purée, strain, and freeze. The result is a colorful, tangy-sweet sorbet that’s both exotic and refreshing.

Plum Sorbet Serious Eats
Serious Eats’ plum sorbet recipe emphasizes simplicity and pure fruit flavor. It typically involves ripe plums, sugar, lemon juice, and a bit of salt. The method includes simmering, blending, and churning the mixture for a smooth, intensely fruity dessert with a gourmet feel.

Plum gelato recipe
Plum gelato is creamier than sorbet, made by combining a milk-based custard with plum purée. Simmer plums with sugar, blend and strain them, then fold into a cooled custard base before churning. The result is a smooth, luscious dessert bursting with ripe plum flavor and a velvety texture.

Recipes with plums
Plums are versatile and shine in both sweet and savory dishes. Try them in tarts, crisps, compotes, chutneys, or roasted with herbs alongside meats like lamb or chicken. They’re also perfect for jams, cakes, and refreshing frozen treats like sorbet and gelato.

STORAGE INSTRUCTIONS:

Store your Cardamom Plum Sorbet in an airtight, freezer-safe container. Press a piece of parchment paper directly on the surface before sealing to prevent ice crystals. For best results, consume within 14 days.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other fruity delights:

• Passion Fruit Ice Cream: A Creamy Tropical Dessert You’ll Crave All Year
• Homemade Lime Sorbet
• The Sweet & Tangy Orange Crush Sherbet
• Lemon Sorbet

CONCLUSION:

Whether you’re gathering friends for a garden lunch or simply treating yourself on a quiet afternoon, Cardamom Plum Sorbet offers a scoop of sunshine with a whisper of spice. It’s a simple joy—sweet, cooling, aromatic—and a wonderful way to turn fresh fruit into a memorable dessert. Don’t be surprised if it becomes a seasonal favorite.

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