Blue Tidal Wave Sorbet Recipes

Steps:

• Stir water and sugar in heavy saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Remove from heat. Add concentrate; stir until dissolved. Pour into bowl. Mix in vodka and blue curaçao. Chill until cold, about 2 hours.
• Transfer sorbet mixture to ice cream maker; process according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 2 hours. (Can be made 2 days ahead)
• Freeze 4 stemmed coupes or scallop shells for 1 hour. Scoop sorbet into frozen coupes and serve immediately.

Steps:

• In a medium saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes.
• In a blender, purée the blueberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight.
• Churn in an ice cream maker according to the manufacturer's directions. Add the egg white, if using, during the last 2 to 3 minutes of churning. If making the ice cream cake , immediately pack into the pan. Or store, tightly covered, in the freezer.
• Variation: Blueberry-pomegranate sorbet:
• Replace 1/4 cup of the water with pure pomegranate juice (we recommend either Pom Wonderful or Knudsen's 100% Pomegranate Juice).

Steps:

• Fill a tall glass with ice. Add the blue curacao, melon liquor and vodka. Fill the glass almost to the top with pineapple juice and then add the splash of 7 up.
• Garnish with a maraschino cherry and an orange slice.
• This drink can either be served layer or stirred.