Strawberry Sorbet in Almond Butterscotch Cookie Cups
Description
Do you have friends who text you recipes that cause you to at once drop everything, head to the store, and obliterate any cooking plans you had on the horizon?
Ingreadient :
- 1 – 1.5 lbs. strawberries, washed, hulled, and chopped
- 3/4 c. sugar
- 1 to 3 teaspoons fresh lemon juice
- Pinch of sea salt, such as Maldon
Direction :
- Combine sugar with chopped strawberries and stir until sugar begins to dissolve. Allow to stand for about an hour, covered, stirring frequently. Blend strawberries in your blender or food processor until smooth. Add lemon juice and salt to taste (see notes above), blend again, and adjust with more salt or lemon to taste. Transfer to a storage container, and chill for at least an hour or until cold.
- Freeze according to your ice cream manufacturer’s instructions. Transfer to a storage vessel and freeze again for 1 – 2 more hours.
- Before serving, let sit at room temperature for 10 minutes or until it begins to soften. I find this can take as long as 20 minutes. I like to stir/swoosh the sorbet with a back of a spoon to help soften it before serving.
