Author Notes
This recipe was a complete accident - I was working as a pastry chef and accidentally added cardamom to a sorbet base when it was intended for a cake batter. I decided to spin the base anyway and have been addicted ever since! —Meghan Young
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Ingredients
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500 grams
red plum puree
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500 grams
water
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275 grams
granulated sugar
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60 grams
light corn syrup
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1 piece
vanilla bean, split and scraped
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1 piece
lemon, juiced
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1 teaspoon
ground cardamom
Directions
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Place puree in a two-quart container. Set aside.
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Combine remaining ingredients in a medium saucepan and bring to a boil. Remove from heat, cover the pot with plastic wrap, and allow ingredients to steep for 10 minutes.
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Strain syrup and combine with puree. Chill sorbet base before spinning in an ice cream machine.
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