26 March 2025

Frozen Apple Sorbet Cups

Name: Frozen Apple Sorbet Cups
Prep time: 30 min
Total time: 3 h
Yield: 8
Ingredients: Gala apples (unpeeled); 125 g superfine sugar; 65 g glucose powder (¼ cup + 2 tsp); 2 g super neutrose; 250 g Granny Smith apple juice; 15 g apple liqueur (Manzana); 210 g water (for heating syrup); reserved apple flesh (from hollowed apples)

RecipeShare Test Kitchen

Gala apples hollowed and filled with silky Granny Smith sorbet—crisp, refreshing and lightly boozy. A make-ahead frozen fruit dessert.

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Frozen Apple Sorbet Cups

These apple sorbet cups use hollowed Gala apples as the serving shell for a Granny Smith-based sorbet. The result is a cold fruit dessert with a crisp apple shell and a tart, smooth filling.

Sorbet Base

The sorbet is made with apple juice, reserved apple flesh, sugar, glucose powder, super neutrose, and a small amount of apple liqueur. Glucose powder and stabilizer help the sorbet stay smoother after churning and freezing.

Apple Shells

Freezing the hollowed apples helps them hold the sorbet in place and keeps the dessert cold for longer. Using the fruit as the serving shell also adds more fresh apple flavor.

Make-Ahead Notes

Freeze the hollowed apples ahead of time
Keep the churned sorbet in the freezer until needed
Pipe or spoon the sorbet into the apples close to serving

Serving Notes

These sorbet cups work well for warm-weather desserts or as a light finish after dinner.

Frozen Apple Sorbet Cups

RecipeShare Test Kitchen

Gala apples hollowed and filled with silky Granny Smith sorbet—crisp, refreshing and lightly boozy. A make-ahead frozen fruit dessert.

Prep Time

30 mins

Cook Time

mins

Total Time

180 mins

Servings

Tools Used

Saucepan Immersion Blender Ice Cream MakerSpoon

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Ingredients

Scale

USMetric

Scale

Apple Shells

8 Gala apples - unpeeled

Apple Sorbet

125 g superfine sugar
65 g glucose powder - ¼ cup + 2 tsp
2 g super neutrose
250 g Granny Smith apple juice
15 g apple liqueur - Manzana
210 g water - for heating syrup
reserved apple flesh - from hollowed apples

Instructions

Prepare Apple Shells

1
Cut off the tops of the apples at three-quarters of their height.
2
Hollow out the centers with a spoon, removing pits and some flesh; reserve the flesh.
3
Freeze the apple shells and tops for 2 hours.

Make Apple Sorbet

1
Heat the water in a saucepan until warm.
2
Mix the sugar, glucose powder, and super neutrose, then sprinkle into the water.
3
Bring to a boil, transfer to a container, and chill for 2–3 hours.
4
Add the apple juice, apple liqueur, and reserved apple flesh.
5
Blend with an immersion blender until smooth.
6
Churn in an ice cream maker for 10–15 minutes.
7
Transfer to a cold bowl and freeze for about 2 hours.

Assembly

1
Once the sorbet is firm, transfer it to a pastry bag fitted with a 24-mm plain tip.
2
Pipe into the frozen apple shells.
3
Serve immediately.

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Nutrition Facts

Serving Size: 1 filled apple

Calories 145

% Daily Value*

Total Fat 0g0%

Saturated Fat 0g0%

Trans Fat 0g

Cholesterol 0mg0%

Sodium 4mg0%

Total Carbohydrates 36g13%

Dietary Fiber 3g11%

Sugars 30g

Protein 0g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Frozen Apple Sorbet Cups

These apple sorbet cups use hollowed Gala apples as the serving shell for a Granny Smith-based sorbet. The result is a cold fruit dessert with a crisp apple shell and a tart, smooth filling.

Sorbet Base

Apple Shells

Freezing the hollowed apples helps them hold the sorbet in place and keeps the dessert cold for longer. Using the fruit as the serving shell also adds more fresh apple flavor.