Frozen Cherry Sorbet Bites in Cherry Shells
JojoM
Fresh cherries hollowed and filled with smooth cherry sorbet—bright, tangy and naturally fruity little bites you can prep ahead for a summer dessert.
Frozen Cherry Sorbet Bites 🍒✨
Fresh, glossy cherries become the cutest frozen dessert when hollowed out and filled with ultra-smooth cherry sorbet. These bite-sized, naturally fruity treats are bright, tangy, and perfect for warm days. If you love summer fruit desserts, this recipe is a must-try—especially since everything can be prepped ahead. No baking, no fuss, just pure cherry flavour! 😍
Why These Cherry Sorbet Bites Are Perfect for Summer
These little gems are not only delicious but also incredibly refreshing. Using fresh Burlat cherries, glucose powder, and super neutrose ensures a silky sorbet texture that freezes beautifully inside the shells. The result?
✨ A dairy-free sorbet with clean fruit flavour
✨ Charming make-ahead bites ideal for barbecues or dinner parties
✨ A fun plating idea that looks restaurant-level without any special equipment
They’re also wonderfully customisable—try mixing in sour cherries for a brighter punch, or swap the fluted piping tip for a smooth one for a more minimalist look.
Building the Best Cherry Sorbet
Getting the sorbet base right is key. Glucose powder and neutrose help retain softness and prevent iciness, especially important for small frozen components. Using both fresh cherries and cherry purée creates a deeper, rounded cherry flavour 💕. Chill the base fully before churning to ensure the smoothest result.
Once churned, the sorbet pipes beautifully into the frozen cherry shells. Allow them a couple of minutes at room temperature before serving—this softens the edges and brings out the natural aromas of the cherries.
Serving & Presentation Ideas 🍒
These cherry sorbet bites shine on their own, but they’re also lovely as part of a plated dessert. Try:
- Placing them over crushed ice for a dramatic, frosty presentation
- Pairing with a small quenelle of vanilla yogurt or coconut sorbet
- Adding a tiny mint leaf under the cherry “lid” for a playful finish
Whether you’re serving 2 or 20, they make the sweetest jewel-like dessert.
Tips for Success
- Choose very ripe cherries for the best flavour and ruby colour.
- Chill everything—cherries, sorbet base, piping bag—for effortless assembly.
- Don’t hollow too deeply; thin-walled cherries collapse once filled.
- Freeze the finished cherries briefly if you need to hold them before serving.
Frequently Asked Questions
Can I make the cherry sorbet without an ice cream maker?
Absolutely! Freeze the chilled base in a shallow dish, whisking every 30–40 minutes until slushy. Once thick, blend again for smoothness and freeze until firm enough to pipe.
A Light, Refreshing Finale
With their vibrant flavour and delicate size, these Frozen Cherry Sorbet Bites are a joyful end to any meal. They’re easy, elegant, and full of natural fruit sweetness—everything you want in a summer dessert. 🌿🍒
Enjoy crafting your little chilled jewels!
Frozen Cherry Sorbet Bites in Cherry Shells
JojoMFresh cherries hollowed and filled with smooth cherry sorbet—bright, tangy and naturally fruity little bites you can prep ahead for a summer dessert.
Chef's Tips
Chill the sorbet base thoroughly before churning for the smoothest texture.
Don’t over-hollow the cherries—leave a thin wall so they keep their shape once filled.
Let the filled cherries sit at room temperature for a few minutes before serving so the sorbet softens slightly.
Use very ripe, fragrant cherries for the best natural sweetness and colour.
Tools Used
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Ingredients
Cherry shells
Cherry sorbet
Instructions
Prepare the cherry shells
- 1
Cut the tops off the cherries at about three-quarters of their height, reserving the tops as lids.
- 2
Carefully remove the pits and hollow out the centres with a small spoon, keeping the cherry walls intact. Reserve any scooped-out flesh for the sorbet base.
- 3
Arrange the hollowed cherries and their tops on a tray and freeze for about 2 hours until firm.
Make the cherry sorbet
- 1
Heat the water in a small saucepan to a gentle boil.
- 2
In a bowl, whisk together the superfine sugar, glucose powder and super neutrose, then pour this mixture into the hot water while whisking. Bring back to a brief boil to dissolve completely.
- 3
Hull and pit the cherries for the sorbet, then place them in a mixing bowl with the cherry puree, lemon juice and any reserved cherry flesh from hollowing the shells.
- 4
Pour the hot syrup over the cherry mixture and blend with an immersion blender until completely smooth.
- 5
Cover and refrigerate for about 2 hours to chill the base thoroughly.
- 6
Blend again to smooth, then churn in an ice cream maker according to the manufacturer’s instructions, about 10–15 minutes, until softly frozen.
- 7
Transfer the sorbet to a cold container and freeze for a further 2 hours, or until firm enough to pipe.
Assembly
- 1
Fit a piping bag with a 6 mm fluted tip and fill it with the cherry sorbet.
- 2
Pipe the sorbet into the frozen cherry shells, filling them generously but neatly.
- 3
Cap each cherry with its reserved top and serve immediately, or return briefly to the freezer to hold before serving.
Comments & Reviews
Aya
8/21/2025
I swapped in sour cherries and they turned out really bright and tangy. Definitely a keeper for summer dinner parties.
Marco
7/2/2025
Super intense cherry flavour and not too sweet. I prepped them in the morning and served straight from the freezer at night—perfect texture.
Laura
5/10/2025
These were such a pretty way to end a barbecue—everyone loved that each guest had their own little cherry bites.
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Nutrition Facts
Serving Size: 1 portion (about 4–5 stuffed cherries)
* 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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