Frozen Cherry Sorbet Bites in Cherry Shells

Cut the tops off the cherries at about three-quarters of their height, reserving the tops as lids.

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.

Arrange the hollowed cherries and their tops on a tray and freeze for about 2 hours until firm.

Heat the water in a small saucepan to a gentle boil.

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.

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.

Pour the hot syrup over the cherry mixture and blend with an immersion blender until completely smooth.

Cover and refrigerate for about 2 hours to chill the base thoroughly.

Blend again to smooth, then churn in an ice cream maker according to the manufacturer’s instructions, about 10–15 minutes, until softly frozen.

Transfer the sorbet to a cold container and freeze for a further 2 hours, or until firm enough to pipe.

Fit a piping bag with a 6 mm fluted tip and fill it with the cherry sorbet.

Pipe the sorbet into the frozen cherry shells, filling them generously but neatly.

Cap each cherry with its reserved top and serve immediately, or return briefly to the freezer to hold before serving.