Welcome to another exciting recipe on our vegan journey! Today, we’re diving into a refreshing and aromatic dessert that’s perfect for the warmer months: Cardamom Plum Sorbet. This sorbet combines the sweet and tart flavors of roasted plums with the exotic touch of cardamom, creating a delightful treat that will tantalize your taste buds. Let’s get started!
Cardamom Plum Sorbet Recipe
Ingredients
Roasted Plums
- 1 pound plums, halved
- ¼ cup sugar
- 5 cardamom pods, crushed
- 1 vanilla bean pod, split and seeds scraped
- 2 tablespoons fresh lemon juice
Cardamom Plum Sorbet
- Roasted plums (from above)
- 1 ½ cups water
- 1 cup sugar
- 5 cardamom pods, crushed
- Fresh plums for serving, pitted and sliced (optional)
Directions
Step 1: Roast the Plums
- Preheat the oven to 375°F (190°C).
- In a roasting dish, place the plums cut side up. Sprinkle with sugar, lemon juice, cardamom pods, and the scraped seeds of the vanilla bean.
- Bake for 30 minutes until the plums are tender and juicy. Let them cool.
- Remove the pits from the plums, discarding the solids and reserving the juices.
Step 2: Make the Cardamom Syrup
- In a saucepan, combine water, sugar, and cardamom pods.
- Bring to a boil, then remove from heat and let the mixture steep for 10 minutes.
- Strain the syrup to remove the cardamom pods.
Step 3: Prepare the Sorbet Base
- In a blender, combine the roasted plums, reserved juices, and cardamom syrup.
- Puree until smooth, then strain through a fine mesh sieve to remove any solids.
- Chill the mixture in the refrigerator for 2 hours.
Step 4: Churn and Freeze
- Pour the chilled mixture into an ice cream maker and churn until it reaches a frozen consistency.
- Transfer to a freezer-safe container and freeze for 6 hours or overnight for the best texture.
Serving Suggestion
- Serve your Cardamom Plum Sorbet with fresh plum slices if desired. This adds a lovely contrast in texture and enhances the fruity flavor of the sorbet.
Time Breakdown
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 8 hours (including chilling and freezing)
- Servings: 6 servings
This Cardamom Plum Sorbet is not only a delightful dessert but also a perfect example of how simple ingredients can create something truly special. Enjoy this vegan treat with family and friends, and don’t forget to share your creations!
Stay tuned for more vegan recipes and culinary adventures. Happy cooking!
Feel free to reach out if you have any questions or need further assistance with your vegan recipes. Bon appétit!
Cardamom Plum Sorbet
- Total Time: 8 hours
- Yield: 6 1x
Description
Delve into the delightful flavors of our Cardamom Plum Sorbet, where the aromatic essence of cardamom perfectly complements the tart sweetness of ripe plums. This sorbet offers a refreshing and sophisticated palate cleanser or dessert that embodies the essence of summer. It’s not just a treat; it’s an experience—an elegant blend of simple ingredients transformed into something magical.
Ingredients
Roasted Plums:
1 pound plums, halved
¼ cup sugar
5 cardamom pods, crushed
1 vanilla bean pod, split and seeds scraped
2 tablespoons fresh lemon juice
Cardamom Plum Sorbet:
Roasted plums (from above)
1 ½ cups water
1 cup sugar
5 cardamom pods, crushed
Fresh plums for serving, pitted and sliced (optional)
Instructions
Preheat the oven to 375°F (190°C).
In a roasting dish, place plums cut side up with sugar, lemon juice, cardamom pods, and vanilla bean. Bake for 30 minutes until tender. Let cool.
Remove pits from plums, discarding solids and reserving juices.
In a saucepan, combine water, sugar, and cardamom pods. Bring to a boil, then remove from heat and let steep for 10 minutes. Strain the cardamom syrup.
In a blender, combine roasted plums, reserved juices, and cardamom syrup. Puree until smooth, then strain through a fine mesh sieve.
Chill the mixture in the refrigerator for 2 hours.
Pour into an ice cream maker and churn until frozen. Transfer to a freezer-safe container and freeze for 6 hours or overnight.
Serve with fresh plum slices if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes