PINEAPPLE SAPPHIRE ICEPOP MARTINI

Pineapple Sapphire Icepop Martini image

Provided by Food Network

Time 8h20m

Yield 10 icepop; 1 martini

Number Of Ingredients 7

1 1/3 cup guanabana* puree or nectar
3/4 cup water
1/4 cup fresh squeezed lemon juice
10 cinnamon sticks
1 1/2 ounce gin (recommended: Bombay Sapphire)
2 ounces pineapple juice
Ice

Steps:

To make the icepop: In a large bowl, combine the puree, water and lemon juice. Pour the mixture into an ice cream maker and follow the directions for your machine to freeze the guanabana mix to the consistency of a sorbet. Once the mixture has become somewhat solid, pour the icepop mix into an ice cube tray and insert the cinnamon sticks. They will act as the handles of the icepop. Place in a freezer and freeze until solid, about 8 to 10 hours.
To make the martini: Fill a martini shaker with ice. Pour the gin and pineapple juice into the shaker. Cover and shake for 1 minute. Place the icepop into a chilled martini glass and strain the martini over it.