Recipes

In a small saucepan, bring the water to a boil.

Pour the pineapple jello into a medium heatproof bowl and add the boiling water, simmer until the gelatin is dissolved. Let cool.

Add the sorbet, stir until dissolved and then let cool.

Add the Malibu rum to the cooled mixture, stirring until well combined.

Pour the mixture into twenty 2-ounce paper cups and refrigerate for about 4-6 hours.

Makes 20 shots