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

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.

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.

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

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

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

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

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

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