In a medium saucepan, combine 1 cup of granulated sugar and 1 cup of water over medium heat. Stir continuously until the sugar fully dissolves, about 3-5 minutes. Remove from heat and allow to cool.

Once the syrup has cooled, stir in 1 tablespoon of freshly ground cardamom. Steep for 5-10 minutes and strain through a fine mesh sieve.

Pit and chop 3 cups of ripe plums. In a blender, combine with the juice of 1 lemon and a pinch of salt. Blend until smooth.

Add the infused cardamom syrup to the blended plum mixture and blend for about 30 seconds.

Strain the blended mixture through a fine mesh sieve into a large bowl, leaving any pulp behind.

Cover the strained puree and refrigerate for at least 1 hour.

Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions, about 20-25 minutes until soft-serve consistency.

Transfer the churned sorbet to a freezer-safe container and freeze for 2-3 hours until firm.