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Sorbet recipe is
found in Wong’s book

Selah Guba's dad wanted to throw her a first birthday reminiscent of a baby luau, even though the family is far from home.

"I am a local boy who joined the Air Force after Sept. 11, and I am living in Las Vegas with my new family," said Senior Airman David D. Guba. "After scouring your archives and many other various places via the Internet, I was unable to find a recipe for haupia sorbet, which I'd like to feature at the baby's party. Could you help us out?"

This recipe is published in chef Alan Wong's cookbook, "New Wave Luau" (Ten Speed Press, 1999, $35).

The sorbet is fancied up at Wong's restaurants, served in a chocolate shell and filled with fruit. Balloons are used to mold the chocolate into coconut shapes. The end product actually looks like a coconut half and guests sometimes have to be told they can eat the whole thing.

Guba can just make the sorbet, using an ice-cream freezer, or go the whole nine yards with the chocolate, too. After all, a first birthday only comes once.

Combine ingredients in ice cream freezer and freeze according to manufacturer's directions. Serves 6.

Bring ingredients to boil for 5 minutes. Strain and cool. Makes 4 cups.

Inflate balloons to about 4 inches in diameter and place on baking sheet lined with waxed paper.

Melt 2/3 of chocolate in double boiler to 120 degrees on a candy thermometer. Add remaining chocolate and stir nil melted and smooth.

Dip rounded end of balloons halfway into chocolate. Sprinkle with coconut flakes. Set at an angle on baking sheet and allow to harden.

When shells are hard, pop balloons and remove pieces. Freeze shells until needed.

Fill with haupia sorbet, gently packing with a spoon (it's easiest to use freshly made sorbet that is still slightly soft). Scoop out a hollow in the center so it looks like a coconut half. Freeze until firm.

To serve: Fill with sliced fruit and serve with lilikoi syrup. Serves 6.