Original source author, adapted by JojoM

Gala apples hollowed and filled with silky Granny Smith sorbet—crisp, refreshing and lightly boozy. A stunning make-ahead frozen fruit dessert.
These frozen apple sorbet cups are a beautiful blend of simplicity and elegance. Hollowed Gala apples become natural serving vessels for a silky Granny Smith sorbet that’s crisp, refreshing and lightly boozy thanks to a splash of Manzana apple liqueur. 🍏✨
This recipe transforms everyday apples into a show-stopping frozen dessert—perfect for warm days, dinner parties or anytime you want something fruity, light and naturally sweet. With its balanced acidity, glossy texture and make-ahead convenience, it’s a standout addition to any dessert spread.
The sorbet base blends fresh Granny Smith juice, reserved apple flesh and a touch of apple liqueur to enhance the crisp flavour. Glucose powder helps prevent iciness, while super neutrose stabilises the sorbet for a creamy, churned finish.
Freezing the hollowed apples ensures that when the cold sorbet is piped inside, everything sets beautifully for clean scoops and stunning presentation.
Using whole apples as edible bowls not only looks elegant but also adds subtle natural sweetness as the sorbet touches the chilled fruit. The contrast of crisp Gala apples with tangy Granny Smith sorbet delivers a refreshing balance in every bite.
These sorbet cups are ideal for preparing ahead:
If you enjoy citrusy, clean flavours or fruit-forward desserts, this recipe is a dream. It’s dairy-free, vibrant and brings a charming orchard-inspired touch to the table.
Enjoy your Frozen Apple Sorbet Cups—beautiful, refreshing and irresistibly crisp! 🍏❄️
Gala apples hollowed and filled with silky Granny Smith sorbet—crisp, refreshing and lightly boozy. A stunning make-ahead frozen fruit dessert.

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Cut off the tops of the apples at three-quarters of their height.
Hollow out the centers with a spoon, removing pits and some flesh; reserve the flesh.
Freeze the apple shells and tops for 2 hours.
Heat the water in a saucepan until warm.
Mix the sugar, glucose powder, and super neutrose, then sprinkle into the water.
Bring to a boil, transfer to a container, and chill for 2–3 hours.
Add the apple juice, apple liqueur, and reserved apple flesh.
Blend with an immersion blender until smooth.
Churn in an ice cream maker for 10–15 minutes.
Transfer to a cold bowl and freeze for about 2 hours.
Once the sorbet is firm, transfer it to a pastry bag fitted with a 24-mm plain tip.
Pipe into the frozen apple shells.
Serve immediately.
5/2/2025
The apple liqueur adds such a nice touch. Will definitely make again.
4/18/2025
So refreshing and not too sweet. The Granny Smith juice gives the perfect acidity.
4/3/2025
Made these for a dinner party and everyone loved the natural apple presentation!
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Serving Size: 1 filled apple
* 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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