Begin by rinsing the ripe plums under cool water to remove any dirt, then carefully pit and quarter them. Place the prepared plums into a medium saucepan.

In the same saucepan with the plums, add granulated sugar, water, ground cardamom, and a pinch of salt. Stir the mixture well until the sugar starts to dissolve.

Turn the heat to medium and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking.

Once the plums are tender, remove the saucepan from the heat and let it cool for about 10 minutes.

Carefully transfer the pot’s contents into a blender, ensuring all plums and syrup are included. Blend until smooth and velvety.

Pour the puree through a fine-mesh sieve over a bowl. Use a spatula to press the mixture, extracting all the flavorful liquid.

Stir in the freshly squeezed lemon juice to the strained sorbet mixture.

Cover the bowl and place it in the refrigerator for at least 2 hours.

Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.

For a firmer texture, transfer the freshly churned sorbet into an airtight container and freeze for 2-3 hours.

When ready to serve, scoop the sorbet into chilled bowls.