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.