This refreshing cardamom plum sorbet captures the vibrant sweetness of ripe plums with a hint of warm, aromatic spice. It’s a frozen treat that’s both elegant and easy to make, perfect for cooling off on warm afternoons or serving as a light dessert after a hearty meal. The juicy plums bring bright fruit flavor and gorgeous hue, while fragrant cardamom adds an unexpected layer of depth that elevates this sorbet beyond ordinary fruit ice. Whether you’re hosting friends, planning a picnic, or simply craving something cold and satisfying, this sorbet delivers brightness, fragrance, and pure refreshment. It’s a delightful balance of sweet, tart, and spice that’s approachable for beginners yet flavorful enough to impress guests. Best of all, it’s naturally dairy-free and ideal for vegans, making it accessible to many dietary preferences. From its silky texture to its vivid plum color, each spoonful feels like a celebration of summer. Gentle sweetness and nuanced spice make this dish one you’ll come back to again and again.
Why You’ll Love This Recipe
• Bright fruit flavor with a gorgeous natural color
• Subtle spiced cardamom aroma complements juicy plums
• Simple technique with big taste payoff
• Refreshing on hot days or elegant after dinner
• Dairy-free and vegan-friendly
• Great make-ahead dessert for gatherings
Ingredients
• 1 ½ lbs ripe plums, pitted and halved
• 1 cup granulated sugar
• 1 cup water
• 1–2 tsp crushed cardamom pods or ground cardamom
• 2 tbsp fresh lemon juice
• Pinch of salt
• Optional: extra plum slices for serving
How to Make Refreshing Cardamom Plum Sorbet for Summer
• Wash and halve the ripe plums, removing all pits to prepare juicy fruit.
• In a medium saucepan, combine water and granulated sugar over medium heat until dissolved and clear.
• Add crushed cardamom to the sugar syrup and let simmer gently for 5–10 minutes to infuse the warm spice aroma.
• Remove the saucepan from heat and allow the cardamom-spice syrup to cool slightly.
• Place the prepared plum halves in a blender or food processor.
• Pour the cooled cardamom syrup over the plums, add fresh lemon juice and pinch of salt.
• Blend the mixture until completely smooth and silky, with no large bits remaining.
• Optional: strain the blended purée through a fine mesh sieve for extra smooth texture.
• Chill the fruit mixture in the refrigerator for at least 2 hours so flavors meld and the base cools thoroughly.
• Pour the cold mixture into your ice cream or sorbet maker and churn according to manufacturer’s instructions until frozen and scoopable.
• Transfer the churned sorbet to an airtight container and freeze for several hours until firm.
• Scoop into chilled bowls or cones, garnish with fresh plum slices if desired, and serve immediately.
Recipe Information
Prep Time: 20 minutes
Chill Time: 2 hours
Freeze Time: 4–6 hours
Total Time: ~8 hours (including chilling & freezing)
Servings: 6–8
Cuisine: Frozen Dessert
Course: Dessert
Flavor Profile Breakdown
• Sweet tartness from juicy plums
• Warm, fragrant cardamom spice
• Bright, citrus note from lemon
• Silky, icy smooth texture
• Refreshingly cool with balanced sweetness
Pro Tips for Best Results
• Use ripe but firm plums for best natural sweetness.
• Infuse the syrup long enough so the cardamom flavor becomes aromatic.
• Chill the sorbet base thoroughly before churning for smoother consistency.
• Avoid over-churning; aim for soft, scoopable sorbet before freezing firm.
• If you don’t have a sorbet maker, stir manually every 30 min while freezing.
Variations & Substitutions
• Substitute half the sugar with honey or maple syrup for a deeper flavor.
• Add a splash of orange juice in place of lemon for fruity brightness.
• Swap some plums for peaches or cherries to create mixed fruit sorbet.
• Use ground cardamom if pods aren’t available.
• Mix in a pinch of cinnamon for extra warmth.
Common Mistakes to Avoid
• Not chilling the base long enough before churning.
• Using underripe plums that lack natural sweetness.
• Skipping the spice infusion — it softens flavor.
• Freezing without covering — leads to ice crystals.
• Adding too much lemon — can make sorbet overly tart.
Serving Suggestions
• Serve in chilled bowls with fresh plum slices.
• Pair with almond biscotti for a summer dessert board.
• Scoop atop vanilla cake for a refreshing twist.
• Present in hollowed plum halves for visual appeal.
• Garnish with mint leaves to brighten aesthetics.
Storage & Reheating Tips
• Freeze leftover sorbet in an airtight container up to 2 weeks.
• For best scoopability, let sorbet sit at room temperature 5–10 minutes before serving.
• Avoid refreezing partially melted sorbet repeatedly — texture degrades.
• Stir gently before serving if icy crystals form.
Nutrition Information (Approximate)
Calories: 150 kcal
Protein: 1 g
Carbohydrates: 36 g
Fat: 0 g
Fiber: 3 g
Sugar: 32 g
Sodium: 10 mg
Ingredients
Method
- Wash and halve the ripe plums, removing all pits to prepare juicy fruit.
- In a medium saucepan, combine water and granulated sugar over medium heat until dissolved and clear.
- Add crushed cardamom to the sugar syrup and let simmer gently for 5–10 minutes to infuse the warm spice aroma.
- Remove the saucepan from heat and allow the cardamom-spice syrup to cool slightly.
- Place the prepared plum halves in a blender or food processor.
- Pour the cooled cardamom syrup over the plums, add fresh lemon juice and pinch of salt.
- Blend the mixture until completely smooth and silky, with no large bits remaining.
- Optional: strain the blended purée through a fine mesh sieve for extra smooth texture.
- Chill the fruit mixture in the refrigerator for at least 2 hours so flavors meld and the base cools thoroughly.
- Pour the cold mixture into your ice cream or sorbet maker and churn according to manufacturer’s instructions until frozen and scoopable.
- Transfer the churned sorbet to an airtight container and freeze for several hours until firm.
- Scoop into chilled bowls or cones, garnish with fresh plum slices if desired, and serve immediately.
Notes
Carbohydrates: 36 g
Fat: 0 g
Fiber: 3 g
Sugar: 32 g
Sodium: 10 mg
Final Thoughts
This refreshing cardamom plum sorbet isn’t just a frozen dessert — it’s a way to showcase stone fruit at its peak. The combination of tart plums with warming spice and citrus creates something special that’s both inviting and refined. Whether you’re cooling down on a hot afternoon or entertaining guests, this sorbet brings elegance to every spoonful. Its simplicity and vibrant flavor make it a standout recipe you’ll return to season after season.
FAQs
What kind of plums are best for this sorbet?
Choose ripe, juicy plums that yield slightly when pressed — not too soft — for optimal flavor and sweetness.
Can I make this without an ice cream maker?
Yes — freeze the mixture in a shallow dish and stir it every 30 minutes until firm and fluffy.
Is this sorbet vegan?
Absolutely — it contains no dairy or animal products, making it naturally vegan-friendly.
Why do we add lemon juice?
Lemon brightens the fruit’s natural sweetness and enhances overall flavor balance.
Can I reduce the sugar?
Yes, but be mindful that sugar helps texture and prevents excessive iciness in the sorbet.
