Sorbet in cookie tulips
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Various fresh fruit | ||
| ¼ | cup | Butter or margarine |
| ½ | cup | Sugar |
| 7 | tablespoons | All-purpose flour |
| 1 | teaspoon | Vanilla |
| 2 | Large egg whites | |
| 3 | cups | Guava nectar |
| ⅔ | cup | Light corn syrup |
| ¼ | cup | Lime juice |
| 3 | cups | Fresh pineapple,peeled/cored |
| ⅓ | cup | Light corn syrup |
| ¼ | cup | Lemon juice |
| 4 | Medium-size mangoes | |
| ⅔ | cup | Light corn syrup |
| ½ | cup | Lemon juice |
Directions
COOKIE TULIPS
GUAVA SORBET MIXTURE
PINEAPPLE SORBET MIXTURE
MANGO SORBET MIXTURE
Pour guava, pineapple, or mango sorbet mixture into an ice cream maker. Freeze as manufacturer directs. Use, or freeze airtight up to 1 week. Maker 4½ to 5 cups. Scoop into cookies; add fruit.
*** COOKIE TULIPS ***
1. In a bowl, beat butter and sugar until smooth. Mix in flour, vanilla, and egg whites until smooth. 2. Bake 2 cookies at a time. Butter a 12x15" baking sheet. With fingertip, draw a 7" wide circle on 1 corner of sheet; repeat in opposite corner. In each circle, spread 3 tablespoons batter to fill evenly.
3. Bake in a 350'F. oven until golden, 9-10 minutes. At once, lift cookies, 1 at a time, with wide spatula and drape each over a clean 1 pound food can; gently pinch cookie sides to form a fluted cup.
Repeat to make remaining cookies. If made ahead, store ahead up to 1 day. Makes 6.
*** GUAVA SORBET MIXTURE ***
Mix guava nectar, corn syrup, and lime juice.
*** PINEAPPLE SORBET MIXTURE *** In a blender or food processor, whirl pineapple chunks, corn syrup, and lemon juice until smooth.
*** MANGO SORBET MIXTURE ***
Peel, pit, and cut mangoes to make 3 cups chunks. In a blender or food processor, whirl fruit with corn syrup and lemon juice until smooth.