Sorbet in Cookie Tulips
Yield
6 servingsPrep
15 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
mixed fresh fruit
|
* |
| Cookie tulips | |||
| ¼ | cup |
butter
|
|
| ½ | cup |
sugar
|
|
| 7 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
egg whites
|
|
| Guava sorbet mixture | |||
| 3 | cups |
guavas
nectar |
* |
| ⅔ | cup |
light corn syrup
|
|
| ¼ | cup |
lime juice
|
|
| Pineapple sorbet mixture | |||
| 3 | cups |
pineapple
peeled, cored |
*
|
| ⅓ | cup |
light corn syrup
|
|
| ¼ | cup |
lemon juice
|
|
| Mango sorbet mixture | |||
| 4 | medium |
mangos
|
*
|
| ⅔ | cup |
light corn syrup
|
|
| ½ | cup |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
mixed fresh fruit
|
* |
| Cookie tulips | |||
| 59 | ml |
butter
|
|
| 118 | ml |
sugar
|
|
| 105 | ml |
all-purpose flour
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
egg whites
|
|
| Guava sorbet mixture | |||
| 7.1E+2 | ml |
guavas
nectar |
* |
| 158 | ml |
light corn syrup
|
|
| 59 | ml |
lime juice
|
|
| Pineapple sorbet mixture | |||
| 7.1E+2 | ml |
pineapple
peeled, cored |
*
|
| 79 | ml |
light corn syrup
|
|
| 59 | ml |
lemon juice
|
|
| Mango sorbet mixture | |||
| 4 | medium |
mangos
|
*
|
| 158 | ml |
light corn syrup
|
|
| 118 | ml |
lemon juice
|
|
Directions
Pour guava, pineapple, or mango sorbet mixture into an ice cream maker.
Freeze as manufacturer directs.
Use, or freeze airtight up to 1 week.
Makes 4½ to 5 cups.
Scoop into cookies; add fruit.
COOKIE TULIPS In a bowl, beat butter and sugar until smooth. Mix in flour, vanilla, and egg whites until smooth. Bake 2 cookies at a time. Butter a 12x15 inch baking sheet. With fingertip, draw a 7 inch wide circle on 1 corner of sheet; repeat in opposite corner. In each circle, spread 3 tablespoons batter to fill evenly. Bake in a 350'F oven until golden, 9 to 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. 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.
