Strawberry Sorbet Stuffed Koyo Berries

Presented on Flower Garden Dinner Plate

If you're never tried Oishii's produce, now is the time. This dessert is inspired by the sweetness of their signature Koyo berries. Just as perfect a dessert for a pool party on a hot day as for Passover because they’re totally free of chametz. These stuffed strawberries can be kept in the freezer up to 1 week before serving. 

Makes 6 stuffed berries. 10 minutes active time.  


  • 1 container of 6 Koyo Berries
  • 1 Tablespoon of honey
  • ¾ pounds of Koyo Berries, hulled and frozen
  • 2 teaspoons of lemon juice 


  • Slice the fresh strawberries lengthwise in a way that leaves one half with the entire green stem.
  • In a food processor, combine honey, frozen berries, and lemon juice. Purée. Depending on how cold your strawberries are, you might need to use a rubber spatula to move things around. The sorbet is finished once completely smooth.
  • Before the frozen strawberry mixture melts, with clean hands, take small scoops of strawberry sorbet, and mush it on the bottom half of the strawberry.
  • Place the top half of the strawberry on top of the sorbet, and use your fingers to smooth out the strawberry sorbet around the strawberry itself.
  • Freeze until ready to serve.

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