Ingredients

• 1 1/2 cups water
• 1/4 cup sugar
• 1/2 cup plus 1 tablespoon frozen lemonade concentrate
• 5 tablespoons vodka
• 3 tablespoons blue curaçao

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Instructions

1. 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.
2. 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)
3. Freeze 4 stemmed coupes or scallop shells for 1 hour. Scoop sorbet into frozen coupes and serve immediately.