Ingredients

• 1/2 cup pineapple juice
• 1/2 cup peach-passion fruit nectar
• 1/2 cup guava nectar
• 6 tablespoons dark rum
• 1/4 cup sugar
• 4 teaspoons grenadine
• 1 tablespoon fresh lime juice
• 4 fresh pineapple wedges (optional)

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Instructions

1. Combine all ingredients except pineapple wedges in medium metal bowl and stir until sugar dissolves. Transfer sorbet mixture to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container; cover and freeze unit firm, about 2 hours. (Can be prepared 2 days ahead; keep frozen.)
2. Freeze 4 Martini glasses for 1 hour. Scoop sorbet into frozen glasses. Garnish with pineapple, if desired, and serve.