Start by washing and quartering the ripe plums, placing them in a medium saucepan.

In the saucepan, add granulated sugar, water, ground cardamom, and a pinch of salt. Stir gently to combine.

Heat the saucepan over medium heat, bringing the mixture to a gentle simmer for 10-15 minutes.

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

Transfer the cooled mixture into a blender or food processor and blend until completely smooth.

Using a fine-mesh sieve, strain the blended puree into a clean bowl.

Stir in fresh lemon juice into the strained puree.

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.

If desired, transfer the churned sorbet to an airtight container and freeze for an additional 2-3 hours.

Scoop the sorbet into chilled bowls or dessert glasses and garnish with fresh mint leaves before serving.