Blue Tidal Wave Sorbet

Preparation 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. 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) Freeze 4 stemmed coupes or scallop shells for 1 hour. Scoop sorbet into frozen coupes and serve immediately. Note:If you do not have an ice cream maker, you can turn this mixture into a granita—an Italian frozen dessert. Place the bowl of the sorbet mixture directly in freezer. Freeze until semifirm, whisking occasionally, about 3 hours. Cover; freeze until solid, at least 6 hours or overnight. Using fork, scrape surface of granita to form crystals. Scoop into frozen coupes.

Preparation 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. 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) Freeze 4 stemmed coupes or scallop shells for 1 hour. Scoop sorbet into frozen coupes and serve immediately. Note:If you do not have an ice cream maker, you can turn this mixture into a granita—an Italian frozen dessert. Place the bowl of the sorbet mixture directly in freezer. Freeze until semifirm, whisking occasionally, about 3 hours. Cover; freeze until solid, at least 6 hours or overnight. Using fork, scrape surface of granita to form crystals. Scoop into frozen coupes.