Sorbet in cookie tulips
Yield: 6 Servings Var
Ingredients:
- 1/4 c Butter or margarine
- 1/2 c Sugar
- 7 tb All-purpose flour
- 1 ts Vanilla
- 2 Large egg whites MMMMM--------------------GUAVA SORBET MIXTURE-------------------------
- 3 c Guava nectar
- 2/3 c Light corn syrup
- 1/4 c Lime juice MMMMM------------------PINEAPPLE SORBET MIXTURE-----------------------
- 3 c Fresh pineapple peeled/cored
- 1/3 c Light corn syrup
- 1/4 c Lemon juice MMMMM--------------------MANGO SORBET MIXTURE-------------------------
- 4 Medium-size mangoes
- 2/3 c Light corn syrup
- 1/2 c Lemon juice
Instructions:
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 4 1/2 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.
