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This cardamom plum sorbet transforms summer's juiciest plums into a sophisticated frozen treat with exotic spice notes. The roasting process intensifies the plum flavor while cardamom adds an aromatic complexity that elevates this dessert beyond ordinary fruit sorbets.
I discovered this recipe during a particularly abundant plum season when my farmers market haul was threatening to overripen. The first batch disappeared so quickly that I now make double batches when plums are at their peak.
Ingredients
- Ripe plums: Provide the foundation for this sorbet. Look for fruit that yields slightly to pressure for the best flavor and juiciness
- Sugar: Balances the natural tartness of plums and helps create the perfect sorbet texture
- Cardamom pods: Essential for the distinctive flavor. Buy whole pods rather than ground for the freshest aroma
- Vanilla bean: Enhances the plum flavor while adding complexity. The tiny black seeds speckled throughout signal homemade quality
- Fresh lemon juice: Brightens all the flavors and prevents the sorbet from tasting flat
- Water: Dilutes the intense roasted plum puree to achieve the ideal consistency
Step-by-Step Instructions
- Roast the Plums:
- Arrange halved plums cut side up in a roasting dish. Scatter with sugar, crushed cardamom pods, vanilla bean and seeds, and drizzle with lemon juice. Roast at 375°F for 30 minutes until the plums become soft and jammy. The dry heat concentrates the fruit flavors while the sugar caramelizes slightly.
- Create the Cardamom Syrup:
- Combine water, sugar and crushed cardamom pods in a saucepan over medium high heat. Bring to a boil while stirring occasionally to ensure all sugar dissolves completely. Remove from heat once boiling and allow cardamom to infuse the syrup for 10 minutes. This steeping time extracts the full aromatic quality of the spice.
- Blend and Strain:
- Remove pits from the cooled roasted plums. Combine plums and all their roasting juices with the strained cardamom syrup in a high speed blender. Puree until completely smooth, then strain through a fine mesh sieve to achieve a silky texture without any fibrous bits. This step requires patience but delivers professional quality results.
- Chill and Churn:
- Refrigerate the strained mixture for at least 2 hours until thoroughly cold. Pour into your ice cream maker and churn according to manufacturer instructions until it reaches a soft serve consistency. Starting with a deeply chilled base ensures the fastest freezing time and smallest ice crystals.
- Freeze and Set:
- Transfer the churned sorbet to an airtight container and freeze for at least 6 hours or overnight. This final freezing stage allows the sorbet to firm up properly and the flavors to fully develop. For best texture, let the sorbet soften slightly before serving.
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This sorbet has become my signature summer dessert. The cardamom was initially an experiment that turned into the defining feature everyone comments on. My neighbor once traded me a full homegrown vegetable harvest just to get a second batch of this sorbet.
Perfect Plum Selection
The variety of plums you choose will impact both the color and flavor profile of your sorbet. Red or black plums create a vibrant jewel toned dessert with more sweetness, while yellow plums offer a more delicate color and slightly tarter flavor. For the most aromatic result, choose plums that smell fragrant at their stem end. Avoid rock hard fruit as it lacks the developed sugars that make this sorbet special. If your plums are particularly juicy, you might need to roast them an extra 5 minutes to concentrate their flavor properly.
Make It Without An Ice Cream Maker
While an ice cream maker creates the smoothest texture, this sorbet can be made without special equipment. After blending and straining the mixture, pour it into a shallow metal pan and place in the freezer. Check every 30 minutes and vigorously stir or whisk the partially frozen mixture to break up ice crystals. Repeat this process 4 or 5 times until the sorbet is completely frozen. Alternatively, freeze the mixture in ice cube trays, then blend the frozen cubes in a food processor until smooth. The texture won't be quite as creamy as machine churned, but the flavor will be equally delicious.
Elegant Serving Suggestions
Transform this humble fruit sorbet into an impressive dessert with thoughtful presentation. Serve small scoops in hollowed out plum halves for a self contained dessert. For dinner parties, pair a quenelle of sorbet alongside a slice of almond cake or shortbread cookie. The sorbet also makes a refreshing palate cleanser between courses at a multicourse meal. For a dramatic presentation, layer the sorbet with prosecco or champagne in tall glasses for an adults only take on the classic Italian sgroppino.
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The cardamom plum sorbet is a simple yet striking dessert that celebrates the peak of summer produce.
Frequently Asked Questions
- → Can I use frozen plums instead of fresh ones?
Yes, you can use frozen plums, but thaw and drain them first to remove excess moisture. The flavor might be slightly less intense than with fresh roasted plums, but it will still produce a delicious sorbet.
- → How long will this cardamom plum sorbet keep in the freezer?
When stored in an airtight container, this sorbet will maintain its best quality for about 2 weeks. After that, ice crystals may begin to form, affecting the texture but not the safety of consumption.
- → What can I substitute for cardamom if I don't have any?
Cinnamon makes a good substitute, though the flavor profile will change. You could also try a combination of cinnamon and ginger, or even star anise for a different but complementary flavor pairing with plums.
- → Do I need an ice cream maker for this sorbet?
While an ice cream maker produces the best texture, you can make this without one. Pour the mixture into a shallow container and freeze, stirring and breaking up ice crystals with a fork every 30 minutes until frozen (about 3-4 hours).
- → What varieties of plums work best for this sorbet?
Red or black plums with a balance of sweetness and tartness work best. Italian prune plums, Santa Rosa, or Black Amber varieties are excellent choices as they become intensely flavored when roasted.
- → Can I make this sorbet dairy-free or vegan?
This sorbet is naturally dairy-free and vegan as it contains only fruit, sugar, and spices without any animal products.