Tropical Sorbet Martinis
 

Tropical Sorbet Martinis
Cocktails just got a little cooler! You can even make these kid-friendly—just add a splash of rum in adult glasses.

Ingredients:
Makes 6 servings

Simple Syrup

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

  • 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
Chi Chi Sorbet

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

  • 1/2 cup Simple Syrup
  • 2 1/2 cups pineapple juice
  • 1/2 cup blue curacao
  • 1 tablespoon coconut-flavored Malibu rum
Planter's Punch Sorbet

  • 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.