Tropical Sorbet Martinis

INGREDIENTS

Simple Syrup

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

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

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 curaçao
	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 curaçao
	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 curaçao
	1 teaspoon dark rum

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.

From Oprah.com