Sunshine in a scoop? Yes, please. This summer, we’re putting a frosty spin on a nearly 100-year-old classic — the Shirley Temple — and turning it into a sweet, sparkly sorbet that everyone can enjoy.
🍒 What Is a Shirley Temple?
The Shirley Temple is one of the world’s most iconic mocktails — sweet, bright, and impossibly cheerful. Traditionally made with ginger ale, grenadine, and a maraschino cherry, it’s a non-alcoholic classic that’s been charming kids and adults alike since the 1930s.
🌟 Who Was Shirley Temple?
Shirley Temple was a beloved American child actress, singer, and dancer who captured hearts around the world during the Great Depression. With her bouncing ringlets, dimples for days, and an infectious personality, she became the top box office star for four consecutive years — all before she turned 10!
The drink was created in her honour when, as a young actress, she attended Hollywood dinners where adults sipped cocktails, and she wanted something equally fancy. Thus, the Shirley Temple mocktail was born — and nearly a century later, it’s still a favourite.
🎬 Did You Know?
Shirley Temple won an honorary Academy Award at age 6, making her the youngest person ever to receive an Oscar. She went on to star in over 40 films and became a diplomat later in life — talk about a scoop of star power!
🍒 Get the Kids Involved!
Making Shirley Temple Sorbet is the perfect opportunity to get little hands involved in the kitchen. From squeezing fresh citrus to swirling in cherries, there’s loads of child-friendly fun packed into every scoop.
Let the little ones help with:
- Juicing the fruit (with a squeezer — they love the squish!)
- Stirring in the syrup and watching the magic happen
- Picking their own add-ins like fresh berries or fizzy swirls
- Decorating with cocktail umbrellas and paper straws
It’s a great way to spark creativity and build their kitchen confidence — plus, it’s just plain fun.
🔗 Explore more ways to get kids cooking in the kitchen in our Fun Ice Cream Recipes for Kids article.
🍧 Shirley Temple Sorbet Recipe
Now it’s your turn to bring this classic mocktail to life — frozen and fabulous! This easy Shirley Temple Sorbet recipe captures all the charm of the original drink, with a refreshing summer twist that’s perfect for sharing.
(Prep Time: 15mins, Churn Time: 25–30 mins, Freeze Time: 3–4 hours)
Serves: 6 | Vegan-friendly, nut-free, gluten-free
Ingredients:
- 400ml ginger ale (use a good quality brand with a real ginger bite)
- 150ml cherry juice (not syrup — look for 100% juice or squeeze your own)
- 2 tbsp grenadine (or pomegranate molasses as a natural alternative)
- Juice of 1 lemon
- 2 tbsp maple syrup (optional, to taste)
- Pinch of salt
Method:
- In a large jug, combine the ginger ale, cherry juice, grenadine, lemon juice, and maple syrup.
- Whisk gently to combine, then taste and adjust sweetness as needed.
- Pour into an ice cream maker and churn for 25–30 minutes until thick and frosty.
- Transfer to a container and freeze for 3–4 hours or until firm enough to scoop.
Nutritional Values (Per Serving)
- Calories: 90 kcal | Sugar: 18g | Fat: 0g | Carbohydrates: 21g | Protein: 0g
Approximate values, based on 6 servings. Naturally low-fat and hydrating — ideal for summer!
❄️ No Ice Cream Maker? No Problem
👉🏽 If you don’t have an ice cream maker, you can still make this recipe:
Simply pour the mixture into a freezer-safe container and freeze. Every 30 minutes, stir it vigorously with a fork to break up ice crystals. Repeat for 3–4 hours, or until the sorbet is firm.
See our post – How to Make Homemade Ice Cream: Without an Ice Cream Maker – to learn more.
🍸 Grown-Up Twist – Shirley Temple Sorbet Spritz
Want to spike the fun? Here’s how to turn this childhood favourite into an adults-only treat:
- Scoop Shirley Temple Sorbet into a coupe or flute
- Top with Prosecco, rosé cava, or a splash of cherry liqueur
- Garnish with a cocktail cherry and twist of lemon
✨ Perfect for garden parties, bridal showers, or Pride toasts!
Curious how alcohol changes the texture and scoopability of frozen treats? 🍸 Take a deeper dive into the science (and a splash of the art) in our guide: The Art and Science of Blending Alcohol with Ice Cream.
Looking for more mocktail-inspired frozen fun?
👉🏽 Try our Strawberry Daiquiri Sorbet — summer in a scoop
👉🏽 Or cool off with our tropical Pina Colada Ice Cream
🧠 Did You Know?
Shirley Temple was just 7 years old when the iconic mocktail named after her was invented in the 1930s. As a famous child actress, she wasn’t allowed to drink alcohol — so bartenders created a special fizzy cherry drink just for her!
🌱 Vegan / Dairy-Free Notes
The recipe is naturally dairy-free and vegan when you:
- Use grenadine without additives or opt for pomegranate molasses
- Choose a ginger ale brand with no honey or animal-based ingredients
- Swap maple syrup for agave if preferred
Serve in coconut bowls or hollowed citrus halves for an eco-friendly twist.
💖 The Final Scoop
The Shirley Temple might’ve started as a mocktail for a tiny starlet nearly 100 years ago, but its legacy lives on in sparkling scoops and frozen smiles. Our Shirley Temple Sorbet is more than just a sweet treat — it’s a celebration of joy, nostalgia, and kitchen creativity.
Whether you’re serving this up for the kids, turning it into a cocktail for the grown-ups, or simply keeping a stash in the freezer for long summer days, this recipe is an all-around crowd-pleaser.
We hope that you have enjoyed our article – Shirley Temple Sorbets – A Classic Mocktail Summer Dessert – and that we have inspired you to give this vibrant and refreshing recipe a go. If you have any questions, please drop us a comment below, and we will be happy to get back to you.
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Dear Cherie,
Absolutely loved your post on the Shirley Temple Sorbet! ???? The way you transformed a classic mocktail into a refreshing summer dessert is both creative and nostalgic. Your use of fresh cherries and lemon-lime soda captures the essence of the original drink while offering a delightful twist. The step-by-step instructions and vibrant photos made the recipe approachable and enticing.
I’m curious, have you experimented with other classic beverages turned into sorbets? Perhaps a root beer float or a mojito-inspired sorbet? I’d love to hear about any other innovative frozen treats you’ve crafted!
Sincerely,
Steve
Hi Steve,
Thanks so much for your lovely comment, we’re pleased you enjoyed our Shirley Temple Sorbet article!
It was such a joy to bring that nostalgic mocktail to life in frozen form, and we’re really glad to hear the recipe (and the photos!) made it feel approachable and fun.
You’re absolutely on the right track with your ideas — Love the thought of turning more classic beverages into sorbets. In fact, we’ve already got a few listed on the website that you might enjoy — the Strawberry Daiquiri and Piña Colada both made their cameo in this article, and we’ve also shared a Mimosa Sorbet that’s perfect for brunch lovers looking for a bubbly twist! ????
You’ve sparked an idea for us, too – a Root Beer Float version sounds seriously fun. Maybe even a “soda pop sorbet” series could be on the horizon. Let us know if there’s another favourite drink you’d love to see transformed into something scoopable.
Thanks again for stopping by and taking the time to comment, appreciated.
All the best,
Cherie
Hello, this is my kind of article. Not only were Shirley Temples my to go to drinks when I was in school, but sorbets and gelatos are my favorite things in the world. I’ve never made any before though. I do make smoothies almost every morning though. Reading through the article has me wanting to do this right away. Your article mentions using a good quality Ginger Ale. The only one I have ever had I think is called Seagrams. Are there better Ginger Ales that I should use? I never heard of the pomegranate molasses. Am I right to think it is probably from the middle east? I am going to google it to see where I can buy it. I would use it for the Shirley Temple Sorbets and to put on vanilla ice cream. Man, you have my mouth watering already. Oh yes, and I WILL serve it up to “the kids” and to me, my wife, sister, and mom. It sounds absolutely wonderful. The adult version with any of those liqueurs you mention sounds even better. I actually have Prosecco in my fridge quite often. I would surely get the cherry liqueur too. I never knew about that. Well, I better get going before I get too carried away. I wish I could go get every thing now to make it but I have to go to work. This weekend should be a good time for me to make the recipe. OK, thank you for the wonderful article and I am looking forward to a whole bunch of Shirley Temple Sorbets. MAC.
Hey Mac,
Thank you so much for such a warm and enthusiastic message! So glad that you enjoyed our Shirley Temple Sorbet article! And loving that sorbets and gelatos still have a place in your heart (and soon your kitchen!).
Smoothies every morning? You’re already halfway there — making sorbet will be a natural next step.
In fact, we have an article you might like on Frozen Smoothie Bowls that might give you a feel for how simple and satisfying these frozen treats can be, plus a range of delicious smoothie recipes listed too. Please take a look at our selection of Smoothie recipes when you have a chance.
As for ginger ale — yes, Seagram’s is definitely a solid option, and if it’s what you enjoy, go for it! But if you do fancy experimenting, many people love brands like Fever-Tree or Q Mixers for a spicier, more gingery kick.
And yes, you’re spot on – pomegranate molasses is often used in Middle Eastern cooking. It’s sweet, tangy, and syrupy, and works beautifully drizzled on vanilla ice cream, as you guessed. You can usually find it in international aisles at larger supermarkets, Middle Eastern grocers, or even online. Once you’ve tried it, you’ll find yourself reaching for it frequently!
So happy to hear that you’re thinking of sharing the sorbet with the whole family — and keeping a cheeky grown-up version just for you and your wife! Prosecco in the fridge already? You’re ready to go, and a splash of cherry liqueur will only make it more irresistible.
Hope that you have a blast making the recipe this weekend — and please do pop back to let us know how it turns out.
Once again, thanks for such an enthusiastic comment Mac.
All the very best,
Cherie