Top this tropical fruit sorbet, which is sweetened with fruity agave syrup, with a heady mash of rum and mint. If you don't have an ice cream maker, pour the mixture into an 8-inch square pan and freeze for several hours, stirring it once an hour.

MANGO-PINEAPPLE MOJITO SORBET

For the sorbet:

3/4 pound peeled and pitted fresh mango, cut into bite-size chunks

1 1/2 cups unsweetened pineapple juice

1 1/4 cups agave syrup

1/4 cup lemon juice

For the mojito muddle:

Approximately 36 fresh mint leaves

2 tablespoons agave syrup

1/4 cup lime juice

1/2 cup silver rum

Prepare an ice cream maker according to product directions.

To make the sorbet: in a blender, combine the mango, pineapple juice, agave syrup and lemon juice. Puree until smooth, then pour into the ice cream maker. Freeze according to product directions. Times will vary by product.

Just before serving, prepare the mojito muddle. In a small bowl, use a wooden spoon or muddler to mash the mint and agave syrup. Stir in the lime juice and rum. Taste and add more agave syrup, if desired.

Divide the mojito muddle among 6 cocktail glasses, then top with sorbet. Serves 6.

-- Recipe adapted from Mani Niall's "Sweet! From Agave to Turbinado," DaCapo, 2008