"We live in the Napa Valley, where we developed our passion for great food and wine. This is a twist on one of my favorite cocktails. The red food coloring gives the sorbet a light rose color, but it is optional. Three small scoops in a martini glass make an elegant presentation."—Lynnsey Elshere, American Canyon, CA
1 1/4 cups granulated sugar
3/4 cup water
3 cups unsweetened pineapple juice
1/4 cup fresh lemon juice
1/4 cup Chambord (raspberry-flavored liqueur)
2 tablespoons vodka
3 drops red food coloring (optional)
How to Make It
Combine sugar and 3/4 cup water in a small saucepan over medium-high heat. Cook 2 minutes or until sugar dissolves, stirring constantly. Remove from heat; cool completely.
Combine sugar mixture, juices, Chambord, vodka, and food coloring, if desired, in a large bowl; stir well. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 8 hours or overnight.