Strawberry Sorbet in Almond Butterscotch Cookie Cups

Steps

1. 1Combine 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. 2Freeze according to your ice cream manufacturer’s instructions. Transfer to a storage vessel and freeze again for 1 – 2 more hours.
3. 3Before 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.