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Portuguese Sorbet


  • 2 oz Port Cabral Branco Fino
  • 5 Frozen pineapple pieces
  • 1 oz Lemon juice
  • 1.5 oz Sample sirop


Method: mix and place the mixture in the freezer for 4 hours.

Decoration: Slice of dried pineapple

Glass: Searbean cup

Fresh, fruity, tangy and sweet!

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