This homemade sorbet will become a go-to dessert for all. So simple to make & delicious too. Serving it in the tortilla cups makes it great for company as well. 1 (10.5 oz pkg.) Fajita Size Flour Tortilla’s 1 C Granulated Sugar, divided 1 1/2 tsp Ground Cinnamon 4 T Butter, melted 1(12 oz. pkg.) Frozen […]

This homemade sorbet will become a go-to dessert for all. So simple to make & delicious too. Serving it in the tortilla cups makes it great for company as well.

1 (10.5 oz pkg.) Fajita Size Flour Tortilla’s
1 C Granulated Sugar, divided
1 1/2 tsp Ground Cinnamon
4 T Butter, melted
1(12 oz. pkg.) Frozen Mixed Berries
1 – 1 1/2 C Apple Juice
1/2 C Seedless Raspberry Jam
1/4 C Confectioners Sugar
Mint leaves for Garnish

Preheat oven to 350 degrees.
Combine 2 T sugar & cinnamon.
Brush a 12 ct muffin tin liberally with melted butter.
Warm tortilla’s in the microwave for 1 minute.
Brush one side of one tortilla with melted butter.
Sprinkle with cinnamon sugar.
Press tortilla sugared side down into muffin cup.
Repeat with remaining tortilla’s.
Bake 12 minutes.
Remove from oven & allow to cool to room temperature.
Place jam in a candy making bottle – top removed.
Microwave on HI about 1 minute until smooth but still firm – shaking the bottle every 10 seconds.
In a food processor, place frozen berries.
Add 1/2 C apple juice & 1/2 C sugar.
Turn on processor & slowly add more apple juice until fruit is smooth but still firm.
Taste & add more sugar if needed.
Squeeze a swirl of jam onto a serving dish.
Place a tortilla cup on top of jam.
Scoop sorbet into prepared cups & swirl more jam on top.
Dust liberally with powdered sugar.
Garnish with mint leaves & serve.