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Bon Appétit

Mai Tai Sorbet

4.9

(11)

One of the best-known and most popular tropical drinks, the mai tai translates perfectly into an irresistible sorbet. For a whimsical presentation, garnish with colorful paper umbrellas and bright orchid flowers or bougainvillea blossoms.

Note:

If you do not have an ice cream maker, you can turn this mixture into a granita — an Italian frozen dessert. Mix 1/2 cup water into sorbet mixture. Freeze in bowl until semifirm, whisking occasionally, about 3 hours. Cover and freeze until solid, at least 6 hours or overnight. Using fork, scrape surface of granita to form crystals, scoop crystals into frozen glasses and serve immediately.

Recipe information

  • Yield

    Serves 4

Ingredients

1/2 cup pineapple juice
1/2 cup peach-passion fruit nectar
1/2 cup guava nectar
6 tablespoons dark rum
1/4 cup sugar
4 teaspoons grenadine
1 tablespoon fresh lime juice
4 fresh pineapple wedges (optional)

Preparation

  1. Step 1

    Combine all ingredients except pineapple wedges in medium metal bowl and stir until sugar dissolves. Transfer sorbet mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container; cover and freeze unit firm, about 2 hours. (Can be prepared 2 days ahead; keep frozen.)

    Step 2

    Freeze 4 Martini glasses for 1 hour. Scoop sorbet into frozen glasses. Garnish with pineapple, if desired, and serve.

TagsSorbetFrozen DessertDessertRumAlcoholBeveragesPineappleFruitGuavaLimeCitrusGluten FreeDairy FreeNut FreeVeganMake AheadIce Cream MachineSummerBon Appétit
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