Santorini Sorbet Recipe

Time3h

Serves4

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Ingredients

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1
Blend the Ingredients
In a large blender, combine the Bacardi Rum, coconut puree, melon liqueur, diced pineapple, and fresh lime juice. Blend on high speed until the mixture is smooth and well combined.
2
Chill the Mixture
Pour the blended mixture into a shallow dish or a freezer-safe container. Place it in the freezer for about 1-2 hours, or until it starts to freeze but is still slushy.
3
Stir and Freeze
After 1-2 hours, remove the mixture from the freezer and stir it with a fork to break up any ice crystals. Return it to the freezer and repeat this process every 30 minutes until the sorbet is fully frozen and has a fluffy texture, approximately 3-4 hours.

4
Scoop the Sorbet
Once the sorbet is fully frozen, use an ice cream scoop to serve the sorbet into bowls or glasses.
5
Add Soda Water
Top each serving of sorbet with soda water to add a refreshing fizz.
6
Garnish
Garnish with lime wedges and fresh mint leaves. Serve immediately and enjoy!