Cardamom Plum Sorbet (Print Version)
# Ingredients:
→ Roasted Plums
01 -
1 pound plums, halved
02 -
¼ cup sugar
03 -
5 cardamom pods, crushed with the back of a knife
04 -
1 vanilla bean pod, split lengthwise, seeds scraped
05 -
2 tablespoons fresh lemon juice
→ Cardamom Plum Sorbet
06 -
1 quantity of roasted plums
07 -
1 ½ cups water
08 -
1 cup sugar
09 -
5 cardamom pods, crushed with the back of a knife
10 -
fresh plums for serving, pitted and sliced (optional)
# Instructions:
01 -
Preheat the oven to 375°F (190°C).
02 -
In a roasting dish, arrange plums cut side up in a single layer. Add sugar, lemon juice, crushed cardamom pods, and vanilla bean with seeds. Bake for 30 minutes, until plums are tender. Remove from oven and let cool completely.
03 -
Remove pits from plums and discard all solid spices. Reserve all juices and plum flesh.
04 -
Combine water, sugar, and crushed cardamom pods in a small saucepan over medium-high heat. Bring to a boil, stirring occasionally until sugar has completely dissolved.
05 -
Remove the pan from heat and let the cardamom steep in the syrup for 10 minutes to infuse the flavor. Strain the syrup to remove cardamom pods.
06 -
In a high-speed blender, combine roasted plums with their juices and the cardamom syrup. Purée until completely smooth. Strain the mixture through a fine-mesh sieve to remove any solids.
07 -
Transfer the strained mixture to an airtight container and refrigerate for at least 2 hours until thoroughly chilled.
08 -
Pour the chilled mixture into an ice cream maker and churn according to manufacturer's instructions until frozen to a sorbet consistency.
09 -
Transfer the churned sorbet to an airtight container and freeze for at least 6 hours or overnight to set completely.
10 -
Scoop the sorbet into serving bowls. If desired, garnish with fresh sliced plums.
# Notes:
01 -
This sorbet can be stored in the freezer for up to 2 weeks. Allow to soften slightly at room temperature before serving for the best texture.
02 -
For a more intense cardamom flavor, add a pinch of ground cardamom to the final mixture before churning.