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.

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