When it comes to dessert in the summer, I have a few criteria: it must be cool and refreshing, require zero use of my oven, and be impossibly simple and easy to throw together and in no time. When I first tasted Tuscanini’s Strawberry Sorbetto I fell in love with the intense berry flavor. It needed nothing; it was just the perfect dessert out of the pint. But I gave a small tune up to make it extra: some chopped pistachios for their nutty flavor and waffle cookies because, well, ice cream and waffles are BFFs. You have two ways to serve them: Sorbetto Sandwiches or mixed into the sorbet. They’re delicious both ways. Enjoy!
Allow sorbet to soften for 10 to 15 minutes. This sorbet is naturally soft, so it happens fast.
For Strawberry Sorbetto Sandwiches, scoop a ball of sorbet in between two cookies. Sprinkle with pistachios. Freeze to harden. Serve from the freezer.
For Waffle Sorbetto, combine sorbet, crushed waffle cookies, and chopped pistachios in a mixing bowl. Mix well. Return to pint and freeze for one hour. Scoop and serve.
Sponsored by Tuscanini