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Cooking
Homemade Plum Sorbet with Cardamom and Brandy
· 3 servings
First, roast the plums
Preheat your oven to 190 °C. Arrange the plums cut-side up in a baking dish, sprinkle with vanilla sugar and add the lemon juice and zest. Roast for 20–25 minutes, until beautifully soft and releasing their juices.
Make a fragrant syrup
In a saucepan, bring the water, sugar, cardamom (ideally lightly crushed in a mortar) and an empty vanilla pod to the boil, stirring until the sugar dissolves. Remove from the heat and leave to infuse for about 10 minutes so the syrup soaks up all the flavours. Finally, strain it through a sieve.
Blend a smooth purée
Once cooled, put the roasted plums along with their juices into a blender and blend into a purée. For an extra-smooth texture, pass it through a fine sieve. Stir in the prepared syrup and add the brandy. (We ended up with 270 g purée and 150 ml syrup.)
Finish in the ice cream maker
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions. Transfer the finished sorbet to a freezer-safe container and let it firm up in the freezer to your desired consistency - 1 hour for a softer scoop, 4-6 hours for firm scoops.