• 1 1/3 cups water
• 1/2 cup corn syrup
• 2 1/4 cups sugar

• 3/4 cup Simple Syrup
• 1 1/2 cups pineapple juice
• 1/4 cup orgeat syrup
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon orange curacao
• 1 tablespoon dark rum
• 1 tablespoon amber rum

• 2 cups pineapple juice
• 1 cup coconut syrup
• 1/2 tablespoon freshly squeezed lemon juice
• 1 tablespoon coconut-flavored Malibu rum

• 1/2 cup Simple Syrup
• 2 1/2 cups pineapple juice
• 1/2 cup blue curacao
• 1 tablespoon coconut-flavored Malibu rum

• 3/4 cup pineapple juice
• 3/4 cup passion-fruit juice
• 3/4 cup freshly squeezed orange juice
• 1 teaspoon Angostura bitters
• 1/2 cup grenadine
• 1 teaspoon orange curacao
• 1 teaspoon dark rum

To prepare syrup, in a saucepan, bring the water, corn syrup and sugar to a boil. Boil for 5 minutes, strain, and cool. Yield: 4 cups.

To prepare each sorbet, in bowls, thoroughly combine the ingredients. Transfer each batch to an ice-cream machine and freeze according to the manufacturer's directions.

To serve, spoon a large scoop of each sorbet into large martini glasses. Garnish with a mint sprig, mixed fruits, and a paper umbrella pick, if desired.