It’s #nationalrumday and we are celebrating with Blue Chair Bay Rum!! Island Girl is one of my favorite Blue Chair Bay drinks, and since it’s so hot here this summer, I wanted to make it into a sorbet! Cold, refreshing, and with all the tropical flavors of the islands this Coconut Rum infused sorbet recipe is a keeper!
Blue Chair Bay Island Girl Sorbet
Ingredients
- 6 oz Blue Chair Bay Rum Coconut Rum
- 6 oz pineapple juice
- 6 oz orange juice
- 7.5 oz lemon-lime soda
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 coconut optional
- oranges and cherries for garnish
Instructions
- In a heat safe bowl or small sauce pot, make a simple syrup by heating the sugar and water until it boils and stir until the sugar dissolves.
- Cool the simple syrup completely.
- In a bowl or large measuring cup, mix all of the ingredients together including the Blue Chair Bay Coconut Rum and simple syrup, then refrigerate until completely chilled, 1-2 hours or more.
- Process the sorbet mixture in your ice cream machine, according to manufacturer’s instructions.
- Transfer to a freezer safe dish and freeze until ready to serve.
- Crack open the coconut and freeze the two halves for at least 30 minutes. This will help keep the sorbet cool when serving.
- Scoop the Blue Chair Bay Island Girl Sorbet into the coconut halves and garnish with an orange slice and a cherry.
- Enjoy responsibly!
