26 March 2025

Frozen Fig Sorbet Cups with Honey & Fig Leaf

Name: Frozen Fig Sorbet Cups with Honey & Fig Leaf
Prep time: 30 min
Total time: 4 h 30 min
Yield: 8
Ingredients: 8 whole figs fresh figs (tops cut at three-quarters of their height, bases trimmed so they stand upright; flesh reserved for the sorbet); 8 tops fig tops (reserved to cap the sorbet-filled figs before serving); 1 leaf fig leaf (fresh, well rinsed); 500 g fresh round Bordeaux figs (whole, plus reserved hollowed fig flesh from the shells); 60 g lavender honey (or a mild floral honey); 10 g glucose powder; 3 g super neutrose (sorbet stabiliser); 200 g water (for infusing the fig leaf)

RecipeShare Test Kitchen

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.

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Frozen Fig Sorbet Cups with Honey and Fig Leaf

These fig sorbet cups use hollowed fresh figs as the serving shell for a fig and honey sorbet scented with fig leaf. The dessert stays dairy-free and works as a small fruit-based frozen course.

Fig Leaf and Honey

Fig leaf adds a green, lightly coconut-like aroma when infused in hot water. Combined with figs and honey, it gives the sorbet a fuller flavor without adding many extra ingredients.

Frozen Fig Shells

Freezing the hollowed figs helps them hold their shape during filling and slows melting once the sorbet is piped inside. The reserved tops can be added back before serving if you want the dessert to read as whole fruit.

Texture Notes

Figs contain a lot of water, so glucose powder and super neutrose help keep the sorbet smoother after churning and freezing. A short freeze after filling helps the sorbet set inside the shells without becoming too hard.

Serving Notes

These fig sorbet cups can be served on their own or with a little extra honey, toasted almonds, mint, or an edible flower.

Frozen Fig Sorbet Cups with Honey & Fig Leaf

RecipeShare Test Kitchen

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 image

Desserts

Low Calorie

Low Fat

Prep Time

30 mins

Cook Time

0 mins

Total Time

270 mins

Servings

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

Sharp KnifeSmall SaucepanImmersion Blender Ice Cream Maker Mixing BowlPiping Bag

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Ingredients

Scale

USMetric

Scale

Fig shells

8 whole figs fresh figs - tops cut at three-quarters of their height, bases trimmed so they stand upright; flesh reserved for the sorbet
8 tops fig tops - reserved to cap the sorbet-filled figs before serving

Fig sorbet

1 leaf fig leaf - fresh, well rinsed
500 g fresh round Bordeaux figs - whole, plus reserved hollowed fig flesh from the shells
60 g lavender honey - or a mild floral honey
10 g glucose powder
3 g super neutrose - sorbet stabiliser
200 g water - for infusing the fig leaf

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.

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Nutrition Facts

Serving Size: 1 stuffed fig (about 80 g)

Calories 80

% Daily Value*

Total Fat 0.4g1%

Saturated Fat 0g0%

Trans Fat 0g

Cholesterol 0mg0%

Sodium 2mg0%

Total Carbohydrates 20g7%

Dietary Fiber 2g7%

Sugars 17g

Protein 1g

* 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 Fig Sorbet Cups with Honey and Fig Leaf

These fig sorbet cups use hollowed fresh figs as the serving shell for a fig and honey sorbet scented with fig leaf. The dessert stays dairy-free and works as a small fruit-based frozen course.

Fig Leaf and Honey

Fig leaf adds a green, lightly coconut-like aroma when infused in hot water. Combined with figs and honey, it gives the sorbet a fuller flavor without adding many extra ingredients.