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    Home » Dessert Recipes » Cookies

    Strawberry Sherbert in Cooky Cups

    Published: Aug 5, 2012 · Modified: Jan 30, 2022 by Kim Beaulieu · This post may contain affiliate links

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    Julia Child's recipe for Strawberry Sherbert in Cooky Cups to help celebrate her 100th Birthday!

    Strawberry Sherbert in Cooky Cups

    Hi folks.

    I want to share one of Julia Child's quotes with you all. It's one of my favourites. I believe in it wholeheartedly. But then again I believe in everything Julia had to say about cooking and eating.

    “Everything in moderation... including moderation.” - quote by Julia Child

    I try to follow this rule every day of my life. 

    Another personal favourite is this lovely gem, and trust me I follow this one to the letter.

    “The only time to eat diet food is while you're waiting for the steak to cook.” - quote by Julia Child

    Now you see why I loved this woman to bits. Another reason I loved her so much is that my mom was a fan of hers. So I grew up knowing who Julia was. We would watch her on t.v. and my mom would try to cook something Julia made. My mom was not a great cook, she excelled at a few dishes but for the most part she just was not a fabulous cook. We would always laugh when something fell apart. Julia had that I don't give a hoot how it looks attitude so we always knew it would be okay as long as it tasted wonderful. If it was a Julia Child recipe it was bound to taste great no matter what it looked like. I decided to use my mom's good dishes to showcase Julia's recipe. It seemed fitting today.

    So as we celebrate Julia Child's 100th Birthday I am reminded of what she taught us all about cooking. To be fearless, to make it an adventure and to have fun doing it. And above all else if you're afraid of butter, use cream. Another favourite quote by Julia Child. This woman knew how to live and live well. You were my hero, Julia. Any woman who thinks all woman should own a blowtorch is a woman after my own heart. You are missed and you are remembered Miss Julia. And above all else your spirit lives on in so many other wonderful cooks out there whose lives you have touched with your wit and kind nature.

    For this week's special occasion I decided to make Julia's Strawberry Sherbert in Cooky Cups. I rarely follow recipes to the letter but in homage to my hero I followed it precisely. It turned out wonderfully and I could not be pleased with the taste. The cookies are a little tricky to make, it takes a bit of finesse to form little cups. Just work quickly but carefully. I used the flat end of a honey dipper to help push the middle part into the cups. I only broke one so I think it worked really well. I used little glass dishes that I had as teacups are a bit hard to find in my house. Well, clean ones anyway. Sorry Julia. It was the only thing I changed about this recipe. Sometimes a gal has to improvise with what she has on hand.

    Strawberry Sherbert in Cooky Cups

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    5 from 8 votes

    Strawberry Sherbert in Cooky Cups

    Julia Child's recipe for Strawberry Sherbert in Cooky Cups to help celebrate her 100th Birthday!
    Servings 8
    Author Julia Child

    Ingredients

    For the Strawberry Sherbert:

    • 2 quarts fresh strawberries washed and hulled
    • 1 ½ cups superfine sugar
    • ¼ cup lemon juice
    • 2 egg whites
    • Optional: 1 cup heavy cream I used this

    For the Cooky Cups:

    • ½ stick of butter softened
    • ⅓ cup granulated sugar
    • 1 lemon rind grated or zested
    • ¼ cup egg whites I used the whites from 2 large eggs and it added up to ¼ cup
    • ⅓ cup AP flour leveled

    Instructions

    For the Strawberry Sherbert:

    • Hull and wash your berries properly.
    • Julia recommends to puree through a food mill or sieve, I just popped my strawberries in the blender. Sieve into a bowl after you're done blending it.
    • Add your sugar and lemon juice, beat for a minute or two. Your sugar should dissolve fully.
    • Beat the egg whites in a separate bowl, (I used my stand mixer) keep beating until soft peaks form.
    • Now slowly add in the strawberry puree to the egg whites. Beat until combined.
    • Pour into a shallow container, cover it and stick it in your freezer for several hours. I left mine in about 4 hours.
    • Remove from freezer and transfer into a mixing bowl. Add the heavy cream and whip until well combined. Pour back into a clean, shallow container and stick back in the freezer for about 3 to 4 hours.
    • You will serve this in the cooky cups later.

    For the Cooky Cups:

    • Preheat your oven to 425 degrees.
    • Line two cookie sheets with parchment you've cut into 6 to 7 inch squares. You need to only do 2 cookies at a time in order to shape them properly so only use 2 pieces of parchment per cookie sheet to start.
    • Now use non stick spray on 2 teacups or other cup of your choice for the cooky cups to form inside of.
    • Beat your butter, sugar and lemon rind in stand mixer, or bowl using a hand mixer. Once its pale and fluffy you can add in the egg whites. Mix just enough to blend. Now put your flour in a sifter and sift it over top of the bowl. Stir in lightly.
    • Now you can scoop out 1 tablespoon of batter and place it on the cookie sheet. Add another scoop on the other parchment. Pop in your oven for about 5 minutes.
    • Remove sheet from oven and gently lift parchment and centre it over the cup you are using to form the cooky cups. Gently and carefully press it into the cup. I used a honey dipper to get it into place.
    • Leave those cookies to cool a bit while you make your next two.
    • Repeat until you've used all your dough.
    • Let cookies cool in cups for a few minutes each then place them on a baking rack so they don't get condensation on the bottom.

    Putting it together:

    • Once your cookies are cool and your sherbert is frozen you can assemble the dessert.
    • Place a cookie cup on a plate.
    • Scoop sherbert into the cup.
    • Garnish with a fresh strawberry.
    • Serve with a big old Julia Child smile!

    Notes

    For the sherbert: The shallower the pan you freeze it in the less time it takes to freeze. I would recommend using the cream, otherwise the mixture has a weird texture. This would be fabulous in other fruity flavours. For the Cooky Cups: Work quickly. Only do 2 cookies at a time. Parchment will make the job way easier. Handle the cookies carefully. Don't stress if you break one. Broken cookies don't have calories. *giggles*

    Strawberry Sherbert in Cooky Cups

    I hope you enjoyed this one. It is a remarkable recipe. I was a bit nervous about the sherbert but it's absolutely divine. I think it would taste amazing with any summer fruit. This is a must try folks.

    Strawberry Sherbert in Cooky Cups

    I mean honestly who could resist this gorgeous, creamy, melting sherbert? Not me. I could barely hold myself back long enough to snap a few photos. I may have gotten strawberry stickiness all over my camera. Don't tell hubs. He still thinks I'm being super careful with the new toy. But unless he wants to hire me a photo assistant a girls gotta do what a girls gotta do.

    Please stop by the other #SundaySupper participants this week and show them some love. This movement is such a wonderful thing to be involved in. A special thanks to Isabel from Family Foodie who runs the Sunday Supper group. Also a huge thank you to our host this week, the lovely and talented Samantha from The Little Ferraro Kitchen. Thanks for being awesome ladies! xx

    #CookForJulia Breakfast

    Râpée Morvandelle by Cindy’s Recipes and Writings 

    Croissants by Cookistry 

    Cheese and Bacon Quiche by Tora’s Real Food

    #CookForJulia Lunch

    Tuna Salad Nicoise by Magnolia Days 

    Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking 

    Croque Monsieur by Webicurean

    Spinach and Cream Cheese Pancakes by Happy Baking Days 

    Julia’s Chicken Salad by My Trials in the Kitchen 

    Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian

    Provencal Tomato Quiche by Are you hungry?

    Quiche Lorraine  Spoon and Saucer 

    Potato and Onion Soup (Potage Parmentier) by Shockingly Delicious

    #CookForJulia Dinner

    Bouillabaisse by The Girl in the Little Red Kitchen 

    Boeuf Bourguignon by Chelsea’s Culinary Indulgence

    Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table 

    Boeuf Bourguignon by Hezzi D’s Books and Cooks

    Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom

    Salmon en Papillote by Girlichef

    Poached salmon with cucumber sauce by Katherine Martinelli

    Lobster Souffle and Deviled Chicken- Crispy Bits & Burnt Ends 

    Roasted Chicken with Julia’s Mustard Marinade by The Meltaways

    Wild Mushroom and Herb Stuffed Chicken- Mama Mommy Mom

    Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto

    Poulet au Porto by Family Foodie 

    #CookForJulia Sides

    Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen

    Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories 

    Ratatouille by Basic N Delicious 

    French-style country pate by There and Back Again

    White Bean Dip with Homemade Tortilla Chips Momma’s Meals

    Oeufs à la Diable by What Smells So Good?

    Soubise by The Weekend Gourmet

    Ratatouille by Cupcakes and Kale Chips

    #CookForJulia Desserts

    Cream Cheese and Lemon Flan by Juanita’s Cocina

    Creme Brulee by Wine Everyday

    Mousseline Au Chocolat by Small Wallet Big Appetite

    Peach Tarte Tatin by That Skinny Chick Can Bake

    Cinnamon Toast Flan by Vintage Kitchen Notes

    Dark Chocolate Crepes by Family Spice

    Crepes Fines Sucrees by Mangoes and Chutney

    Pommes Rosemarie:Apples Rosie  The Daily Dish Recipes

    Espresso Soufflé by Chocolate Moosey

    Best Ever Brownies by In the Kitchen with Audrey

    Orange-Almond Jelly Roll Cake by Mrs. Mama Hen

    Orange Spongecake Cupcakes by Mama’s Blissful Bites

    Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz

    Frozen Chocolate Mousse by Big Bear’s Wife

    Wine Pairings: Relishing Food and Wine; Thanks to Julia Child! by ENOFYLZ

    Toodles and smoochies! xx

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    Comments

    1. Hannah

      August 08, 2012 at 4:17 pm

      What a lovely tribute, Kim! Julia is a hero for us all with the way she lived her life and all that she shared. We owe her much! I'm drooling over your Strawberry Sherbet in Cooky Cups.

      Reply
    2. The Wimpy Vegetarian

      August 08, 2012 at 8:46 pm

      What a creative dessert! I make sherbet a lot in my food processor, with frozen fruit, but have never used egg whites. What a cool idea. And I love the cookie cups. Pinned this one to make!

      Reply
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