Author Notes
This cocktail was created out of impatience to taste my first homemade sorbet ice. So impatience sometimes does pay off…
With these tropical temperatures I thought to make some nice sorbet in my new freezer. A whole new world opened for me now that I have one. It took way to long for the entire bucket to freeze so I decided to use the half frozen sorbet, add a bit of white rum, a spoon and voila! A beautiful cocktail…
—Janneke Verheij
Ingredients
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1/2 cup
sugar
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1 cup
water
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1 teaspoon
pomegranate molasses
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1/4
honey melon
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5
fresh mint leaves
Directions
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Combine the water, sugar and molasses in a sauce pan. Warm until the sugar is dissolved and set aside to cool down.
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Make the melon into puree and add it to the syrup. Cut the mint leaves small and stir them into the mixture as well.
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Put it in the freezer and try to stir after half an hour and after an hour.
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Wait until the sorbet freeze. Put some of the half frozen or frozen sorbet in a glass, pour a little rum on it and serve with a little spoon.
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