Begin by washing your fresh apricots thoroughly under cool running water. Cut them in half, remove the pits, and chop into small pieces.

In a saucepan over medium heat, combine water, crushed cardamom pods, and granulated sugar. Stir until sugar dissolves and simmer for 5-7 minutes until syrup thickens.

In a blender, combine the cooled cardamom syrup, chopped apricots, lemon juice, and salt. Blend until smooth.

Taste the mixture and adjust sweetness or acidity if necessary.

Pour the apricot mixture into a bowl, cover with plastic wrap, and refrigerate for about 2 hours to chill.

Pour the chilled mixture into an ice cream maker and churn for 20-30 minutes until soft-serve consistency.

Transfer the sorbet into an airtight container, smooth the top, and freeze for 4-6 hours.

Serve by scooping the sorbet into bowls, optionally garnished with chopped pistachios.