Midnight Plum & Cardamom Silk Sorbet

Elle Cresswell

Midnight Plum & Cardamom Silk Sorbet

This sorbet is not simply a dessert; it is a moment of pause. A cool, silken spoonful that melts almost instantly, releasing layers of flavour that unfold gently across the palate — first bright and tart, then mellow, then warmly spiced.

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Prep Time 15

Total Time 15

Servings: 6 people

Course: Dessert

Cuisine: British

Calories: 150

Ingredients Method

Ingredients

4 perfectly ripe plums gently stoned and cut into soft, generous pieces
200 g fine granulated sugar
240 ml water
1 tsp freshly ground cardamom
1 tbsp freshly squeezed lemon juice
A delicate pinch of sea salt

Method

Prepare the Fruit

Begin by rinsing the plums, then stone and cut them into small, tender pieces, allowing their juices to release naturally.

Create a Light Syrup

In a small saucepan, gently warm the water and sugar over a medium heat, stirring until the liquid turns clear and the sugar has fully dissolved.

Infuse with Spice

Remove the syrup from the heat and stir through the ground cardamom with a whisper of salt. Leave to cool slightly, allowing the spice to bloom and soften.

Blend to Silk

Transfer the plums to a blender, add the lemon juice, then pour over the warm, fragrant syrup. Blend until smooth and fluid.

Refine the Texture (Optional)

For a more polished finish, pass the mixture through a fine sieve, removing any remaining pulp for an exquisitely smooth sorbet.

Chill Thoroughly

Pour the mixture into a bowl and refrigerate for 1–2 hours, until completely cold.

Churn Gently

Transfer to an ice cream maker and churn according to the manufacturer’s instructions, until it reaches a softly frozen, airy consistency.

Set to Firm

Spoon into a lidded container and freeze for at least 4 hours, allowing the sorbet to take on a more sculpted texture.

Serve with Ease

Let the sorbet rest briefly at room temperature before scooping, then serve in chilled bowls for a clean, elegant finish.