This Plum Amaretto Sorbet is one of those fancy-sounding recipes that’s actually super easy to make.
It’s sweet, a little tangy, and has that deep, fruity flavor from ripe plums with a splash of almond-y amaretto.
If you’ve never made homemade sorbet before, don’t worry—you don’t need any special tools besides a blender and your freezer.
This one is perfect for summer or when you want something light but still dessert-y.
My kids love it (minus the booze version), and grown-ups love it too.
Let’s get into it!
Why I Love This Recipe
This sorbet reminds me of late summer days picking plums from my grandma’s backyard tree. We’d come inside with purple-stained hands and sticky cheeks, and she’d make something simple but magical with them—like this.
- You don’t need an ice cream maker.
- Only a few ingredients!
- Looks fancy, but it’s low effort.
- Great for dinner parties or backyard BBQs.
- You can make it kid-friendly too—just skip the amaretto.
What You’ll Need
- 6 ripe plums, pitted and chopped
- 1/2 cup sugar
- 1/4 cup water
- 1 tablespoon lemon juice
- 2 tablespoons amaretto liqueur (optional for kids)
Pro Tips
- Pick soft, ripe plums – The softer, the sweeter.
- Amaretto adds depth – But skip it for the kiddos or swap with almond extract.
- Blend really smooth – No chunks allowed!
- Chill it well before freezing – Helps the texture turn out smoother.
- Don’t rush freezing – Let it firm up fully for the best scoop.
Tools You’ll Need
- Cutting board + knife
- Medium saucepan
- Blender or food processor
- Fine mesh strainer (optional but helpful)
- Freezer-safe container
- Spoon or scoop
Substitutions & Variations
- No amaretto? Use 1/4 tsp almond extract.
- Want it kid-friendly? Just leave out the amaretto.
- No plums? Try cherries or peaches.
- Less sugar? Use honey or maple syrup instead (adjust to taste).
Make Ahead Tips
- Make the sorbet base the day before, chill it overnight, then freeze it the next day.
- You can keep it frozen for up to 1 week for best flavor and texture.
How to Make Plum Amaretto Sorbet
Step 1: Cook the plums
Add chopped plums, sugar, and water to a medium saucepan. Bring to a simmer and cook for 10 minutes, until plums are soft and syrupy.
Step 2: Cool and blend
Let the mixture cool a bit. Pour into a blender with lemon juice and amaretto. Blend until super smooth.
Step 3: Strain (optional)
If you want it extra smooth, pour through a fine mesh strainer to remove the skins and pulp.
Step 4: Chill
Transfer to a container and chill in the fridge for at least 2 hours.
Step 5: Freeze
After chilling, place it in the freezer for about 4–6 hours or until firm. Stir once halfway through if you want to prevent ice crystals.
Step 6: Serve
Scoop into bowls and serve! Garnish with a fresh mint leaf or plum slice if you want to be extra.
Leftovers & Storage Tips
- Store in an airtight container in the freezer.
- Let it sit at room temp for 5–10 minutes before scooping.
- Best eaten within a week—after that, it gets a bit icy.
What to Serve With
- A buttery shortbread cookie on the side
- A little glass of sparkling water with lemon
- Add it to a glass of prosecco for a grown-up float
- Serve after a summer BBQ for a light, fruity finish
FAQ
Can I use frozen plums?
Yes! Just thaw them first and drain off extra liquid.
Is there a non-alcoholic version?
Totally—just leave out the amaretto or use a drop of almond extract.
Do I need an ice cream maker?
Nope! A freezer and blender do the trick.
Why is my sorbet icy?
It might not have chilled long enough or the sugar was too low. Sugar helps it stay soft.
Let’s Wrap It Up
That’s it! You just made a homemade sorbet that tastes like it came from a fancy dessert shop. I love recipes like this—just a few ingredients, big flavor, and easy enough for a weeknight treat. If you try it, drop a comment and let me know how it turned out or if you have questions!
Happy scooping! 🍧💜
