Frozen Fig Sorbet Cups with Honey & Fig Leaf
JojoM
Fresh figs hollowed and filled with silky fig-leaf sorbet sweetened with lavender honey for a fragrant, naturally fruity frozen dessert you can prep ahead.
🍯 Frozen Fig Sorbet Cups with Honey & Fig Leaf
These elegant fig sorbet cups bring together everything people love about fresh figs—their natural sweetness, soft texture, and floral aroma—while adding a silky, honey-kissed sorbet filled with fig-leaf fragrance. Served inside frozen hollowed figs, they look striking on the plate and taste even better.
The combination of ripe Bordeaux figs, lavender honey and a gentle fig-leaf infusion creates a sorbet that’s fruity, aromatic and naturally dairy-free. Thanks to glucose powder and super neutrose, the texture stays smooth and scoopable, even once frozen. And because the figs themselves become the serving vessels, presentation is effortless ✨.
🌿 Why Fig-Leaf Sorbet Works So Well
Fig leaves have a delicate coconut-vanilla aroma that pairs beautifully with figs. When infused briefly in hot water, they release soft grassy notes—never overpowering. Blended with sweet fig pulp and honey, the flavour becomes round, bright and summery.
This technique turns what might be a simple fruit sorbet into something refined and modern, giving restaurant-level results without any extra complication.
🧊 Using Figs as Edible Shells
Freezing the hollowed figs before filling them does more than help with assembly—it gives each cup structure, helps the sorbet set quickly on contact, and keeps everything neat. The fig tops can be placed back on for a charming “whole fruit” aesthetic or left off to show the decorative swirl of sorbet.
They're also perfect for entertaining because both the shells and the sorbet can be prepped ahead. You only need to pipe and cap them before serving.
🍨 Sorbet Texture Tips
Because figs have naturally high water content, stabilisers help keep the texture creamy rather than icy. Glucose powder increases scoopability, while super neutrose keeps the sorbet emulsified and smooth. After a short chill and churn, it pipes beautifully into the fig shells.
For the best finish, freeze the filled figs briefly—just enough to firm them without making them rock solid.
✨ Serving Ideas
These fig sorbet cups shine all on their own, but you can also:
- Drizzle a touch more lavender honey on top 🍯
- Add a sprinkle of toasted almonds for crunch
- Serve with a small mint leaf or edible flower
- Plate them on chilled marble or a cold dessert plate for extra effect
🌞 Perfect for Summer
Whether you’re hosting a warm-weather dinner, creating an elegant plated dessert, or just want something refreshing and unique, these fig sorbet cups are effortless luxury. They celebrate the flavour of figs in multiple forms—fresh, frozen and infused—while staying naturally light and dairy-free.
A beautiful balance of fruitiness, honey sweetness and herbal nuance, all wrapped inside a tiny edible package. Enjoy!
Frozen Fig Sorbet Cups with Honey & Fig Leaf
JojoMFresh figs hollowed and filled with silky fig-leaf sorbet sweetened with lavender honey for a fragrant, naturally fruity frozen dessert you can prep ahead.
Chef's Tips
Use ripe but still firm figs so they hold their shape once hollowed and frozen.
Fig leaves can vary in strength—taste the infusion and adjust with a little extra honey if it tastes too green.
If the sorbet feels too soft after churning, freeze it a bit longer before piping into the fig shells.
Tools Used
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Ingredients
Fig shells
Fig sorbet
Instructions
Prepare the fig shells
- 1
Cut the tops off each fig at about three-quarters of their height and reserve the tops.
- 2
Trim a tiny slice off the base of each fig so they stand upright without tipping.
- 3
Using a small spoon, carefully hollow out a little of the fig flesh from the centre, taking care not to pierce the skin. Reserve the flesh for the sorbet.
- 4
Arrange the hollowed figs and their tops on a freezer-safe tray and freeze for about 2 hours until firm.
Make the fig sorbet
- 1
Place the fig leaf in a heatproof bowl and pour over the boiling water (about 200 g). Cover and infuse for 20 minutes, then strain through a fine or conical sieve to remove the leaf.
- 2
Warm the fig-leaf infusion to about 40°C (105°F) in a small saucepan, then whisk in the lavender honey until dissolved.
- 3
Sprinkle in the glucose powder and super neutrose, whisking well to avoid lumps, and bring to a gentle boil for about 1 minute.
- 4
In a mixing bowl, combine the whole fresh figs, the reserved hollowed fig flesh and the hot syrup.
- 5
Blend thoroughly with an immersion blender until completely smooth and evenly mixed.
- 6
Cover and refrigerate the sorbet base for about 2 hours to chill and hydrate the stabiliser.
- 7
Churn the mixture in an ice cream maker for 10–15 minutes, or until it reaches a soft-sorbet texture.
- 8
Transfer the churned sorbet to a cold container and freeze for about 2 hours, or until firm enough to pipe.
Assembly
- 1
Fit a piping bag with a Saint-Honoré or similar decorative tip and fill it with the fig sorbet.
- 2
Pipe the sorbet into each frozen fig shell, filling from the base up and creating a decorative swirl on top if you like.
- 3
Cap each fig with its reserved top and serve immediately for a soft centre, or freeze briefly to firm up before plating.
Comments & Reviews
Ana
9/18/2025
So refreshing and light. I made them ahead and just piped the sorbet and added the tops right before serving—perfect for entertaining.
Marco
7/2/2025
Used regular honey instead of lavender and it still turned out beautifully. The texture of the sorbet inside the frozen figs is such a nice surprise.
Lara
4/10/2025
The fig leaf aroma with the honey is incredible—very elegant but still quite simple to put together. I loved serving these after a long summer dinner.
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Nutrition Facts
Serving Size: 1 stuffed fig (about 80 g)
* 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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