House Sorbet Duo Recipe
Pomegranate-Tangerine Swirl and Blackberry-Coconut Sorbets, Butter Pecan Wedding Cookies
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Ingredients
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Pomegranate-Tangerine Sorbet
Blackberry-Coconut Sorbet
Butter Pecan Wedding Cookies
Method
Pomegranate-Tangerine Sorbet
- 1
Prepare the sorbet mixture
In a large bowl, combine the pomegranate juice, tangerine juice, sugar, lemon juice, and water. Stir until the sugar is completely dissolved.
- 2
Chill the mixture
Cover the bowl and refrigerate the mixture for at least 2 hours or until it is well chilled.
- 3
Freeze the sorbet
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer to an airtight container and freeze for at least 4 hours before serving.
Blackberry-Coconut Sorbet
- 4
Prepare the blackberry mixture
In a blender, combine blackberries, coconut milk, sugar, lime juice, and water. Blend until smooth.
- 5
Chill the mixture
Strain the mixture through a fine mesh sieve to remove seeds if desired. Cover and refrigerate for at least 2 hours.
- 6
Freeze the sorbet
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer to an airtight container and freeze for at least 4 hours before serving.
Butter Pecan Wedding Cookies
- 7
Cream the butter and sugars
In a large mixing bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy.
- 8
Add eggs and vanilla
Beat in the eggs one at a time, followed by the vanilla extract until well combined.
- 9
Mix dry ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
- 10
Combine wet and dry ingredients
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- 11
Fold in pecans
Gently fold in the chopped pecans until evenly distributed throughout the dough.
- 12
Shape and bake cookies
Preheat the oven to 350°F (175°C). Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes or until the edges are lightly golden. Allow to cool on a wire rack.