Cranberry Royale Sorbet Chocolate Chip Cookie Sandwiches {#glutenfree}
 
 
Sweet tart cranberry royale sorbet is sandwiched between two gluten free chocolate chip cookies to make a festive frozen treat!
Yield: 8 sandwiches
Ingredients
Instructions
  1. For the sorbet, use a vegetable peeler to remove three large strips of zest from the grapefruits. Set aside.
  2. Squeeze ¾ cup of juice from the grapefruits.
  3. In a 4 quart pot or saucepan, combine the grapefruit juice, zest strips, cranberries, water, corn syrup and sugar. Bring to a boil, and then continue boiling just until the cranberries begin to pop, about 5 minutes. Remove from the heat and let cool.
  4. Remove the grapefruit zest from the pot. Pour the cranberry mixture into a metal bowl and place in the freezer, stirring every 30 minutes or so until cold but not frozen, about 30 minutes.
  5. Pour the cranberry sorbet base into a frozen ice cream maker canister and churn until it is the consistency of very softly whipped cream, about 25-30 minutes.
  6. Put the sorbet into a storage container. Press a sheet of parchment paper against the top, and seal with an airtight lid. Freeze until firm, at least 4 hours.
  7. In the meantime, make the cookies. Preheat the oven to 350. On a parchment-lined baking sheet, scoop the Pillsbury Gluten Free Chocolate Chip Cookie Dough by the tbsp onto the parchment paper. You should get 16 cookies. Bake for 11-13 minutes or until the tops are golden brown. Remove from the oven and let cool on the pan for 2 minutes. Remove to a wire rack to cool completely.
  8. Scoop the sorbet onto half the cookies and top with a second cookie. Serve immediately or wrap in plastic wrap and place in freezer to refreeze until ready to serve.
Notes
Sorbet from Jeni's Splendid Ice Creams at Home
Nutrition Information
Serving size: 1 sandwich
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/12/cranberry-royale-sorbet-chocolate-chip-cookie-sandwiches-glutenfree.html