Mango Sorbetto "Colada" Float

Name: Mango Sorbetto "Colada" Float
Ingredients: 3/4 cup (6 ounces) dark rum; 3/4 cup (6 ounces) light rum; 3/4 cup (6 ounces) lime juice; 3/4 cup (6 ounces) pineapple juice; 1/4 cup raw sugar; 1 pint mango sorbet; Fizzy water; 1/2 cup (4 ounces) coconut milk

8 ingredients

2 steps

Ingredients

3/4 cup (6 ounces) dark rum
3/4 cup (6 ounces) light rum
3/4 cup (6 ounces) lime juice
3/4 cup (6 ounces) pineapple juice
1/4 cup raw sugar
1 pint mango sorbet
Fizzy water
1/2 cup (4 ounces) coconut milk

Directions

1

To make the boozy base, whisk together the dark and light rums, the lime and pineapple juices, and the raw sugar; the sugar does not have to be completely dissolved. Refrigerate until very cold, at least 4 hours.
2

To make the floats, divide the rum-and-juice base between the glasses. With the fizzy water, fill the glasses until they are 3/4-full. Add a small scoop of mango sorbet to the top of each glass, along with 1 tablespoon of coconut milk.