Pastry chef Michelle Duran created this ice-cold, alcohol-infused treat as a part of SUSHISAMBA's summer menu. Perfect for hot days and warm nights.
Bring the water and sugar to a boil in a pot. Stir occasionally so the sugar doesn’t burn on the bottom of the pot. Strain the mixture through a chinoise and cool. Add the remaining ingredients and transfer to a large bowl.
Cover the bowl with plastic wrap. Touch the plastic wrap directly to the mixture so there is no space for air between the two. This will prevent freezer burn. Place the bowl in your freezer and leave until the mixture becomes solid. Once solid, remove the plastic wrap and use an ice cream scoop to serve the sorbet.