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strawberry sorbet in cookie cup

Strawberry Sorbet in Almond Butterscotch Cookie Cups

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From David Lebovitz’s The Perfect Scoop

A few notes:

  • Recipe calls for a pound of strawberries. I think you can definitely use a range here. Most recently, I weighed my strawberries post hulling, it was about 1.25 lbs., so I likely started with something closer to 1.5 lbs.
  • I like to use about a tablespoon of fresh lemon juice, but add to taste.
  • I like to a few big pinches of sea salt — add to taste.
  • Almond Butterscotch Cookie Cup recipe is below.
  • I think the key with so many homemade ice creams and sorbets is allowing them to come to room temperature for a good chunk of time before serving. Don’t be afraid to let this sorbet sit for 20 minutes (checking often, depending on where you live) before serving.


11.5 lbs. strawberries, washed, hulled, and chopped
3/4 c. sugar
1 to 3 teaspoons fresh lemon juice
Pinch of sea salt, such as Maldon


  1. 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.
  2. Freeze according to your ice cream manufacturer’s instructions. Transfer to a storage vessel and freeze again for 1 – 2 more hours.
  3. 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.
  • Prep Time: 20 minutes
  • Category: Ice Cream
  • Method: Freeze
  • Cuisine: American