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 350F. 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.