Ginger Sorbet Cups
This ginger flavored sorbet offers a unique and tasty twist on the classic sorbet flavors, and sits atop a cup made of the favorite gingersnap cookie.
This ginger flavored sorbet offers a unique and tasty twist on the classic sorbet flavors, and sits atop a cup made of the favorite gingersnap cookie.
Ingredients
Nonstick cooking spray
28 gingersnap cookies, Nabisco®
1⁄2 cup packed brown sugar, Domino®/C&H®
1⁄4 cup cake flour, Swans Down®
1⁄4 cup (1⁄2 stick) butter, melted
1 egg white
Lemon sorbet and/or mango sorbet
Directions
Preheat oven to 350°F. Spray twenty 13⁄4-inch muffin cups with cooking spray; set aside.
In a food processor, combine gingersnap cookies, brown sugar, and cake flour; cover and process until mixture forms fine crumbs. Add melted butter and egg white; pulse until mixture is well mixed.
Spoon a heaping tablespoonful of the mixture into each prepared muffin cup. Using the back of a measuring tablespoon, firmly press into bottoms and up sides of cups to make 20 cups.
Bake for 8 minutes. Remove from oven. Immediately press each cup again with the back of the measuring spoon. Bake for 2 to 4 minutes more or until set. Cool in muffin cups on a wire rack.
Using a 2-tablespoon ice cream scoop, fill each cooled ginger cup with a small scoop of the sorbet.*
