RECIPE OF THE MONTH - JULY 2010

GUIDO | FOOD & RECIPES | RECIPE OF THE MONTH | ON TV | RESTAURANTS | BLOG | TWITTER | HOME

MAI TAI SORBET
(Print this recipe)

Courtesy Guy Fieri

2 1⁄2 cups pineapple juice
2 1⁄2 cups mango nectar
2 1⁄2 cups guava nectar
1 3⁄4 cup gold rum
1/3 cup grenadine syrup
1/4 cup lime juice, fresh squeezed
1/3 cup agave nectar

Refrigerate all ingredients for 1 hour. Have ice cream containers frozen at least 24 hours in advance.

In a large metal or glass bowl, mix all of the ingredients, stirring until the sugar has completely dissolved. Freeze for 1 hour in ice cream bowls, then remove and proceed as directed by your ice cream machines directions. Return to freezer and allow to freeze for 2 hours. Serve carefully! This stuff is dangerous.

Servings: 8

Preparation Time: 10 minutes
Inactive Time: 5 hours
Total Time: 5 hours and 15 minutes

Try my June 2010 recipe Maple Bourbon Brined Turkey Legs.