Sherbet Martini
Average
Fruity & Sour
3 Minutes (plus 24 h prep time)
Coupe Glass
Ingredients
The Sherbet Martini is a deliciously sophisticated summer vodka cocktail.
First thing’s first, the Sherbet Martini is easy to make but it takes a little bit of preparation. Specifically, once you’ve prepared your Lime Oleo Saccharum (Latin for oil-sugar), it’ll need to sit overnight.
But after that’s done, you’re ready to mix!
How To Make a SHERBET MARTINI
Bar tools you’ll need
Fine Strainer
Hawthorne Strainer
Jigger
Boston Shaker
Day One – Make the Lime & Passionfruit Sherbet
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- Wash your Limes thoroughly, then peel them, taking care to avoid as much of the white pith as possible. Once washed and peeled, place the peels in a Mason Jar.
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2. Mix equal weight caster sugar to the peels.
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3. Seal the jar and let it sit for 24 hours at room temperature, stirring occasionally.
The clear citrus oil on top of the sugar after 24 hours is what’s called Oleo saccharum.
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4. Add an equal volume of Passion Fruit Purée to the Oleo Saccharum in the jar. Reseal the jar and shake until the sugar dissolves.
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5. Strain and store in an airtight container in the refrigerator until you’re ready to make the cocktail.
Day Two – How to Mix
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Use a Jigger to measure and pour Lime & Passionfruit Sherbet into the smaller tin of your Boston Shaker.
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Measure and pour Absolut Peppar into the Shaker.
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Fill your Shaker with Ice Cubes and shake lightly, not too heavily, until cold.
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Place your Hawthorne Strainer over the top of the larger tin of your Boston Shaker and then pour the cocktail through a Fine Mesh Strainer into your Martini Glass or Coupe Glass.
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Top up with Champagne.
Rico shows how to make a Sherbet Martini plus two more drinks with Absolut Peppar!
ALL ABOUT THE SHERBET MARTINI
The Absolut Sherbet Martini is a shaken vodka cocktail made with Absolut Peppar and homemade lime and passionfruit sherbet.
The sherbet takes a little time to prepare as the mixture of lime peels and sugar needs to sit in the refrigerator for 24 hours.
However, once that’s ready, the Absolut Sherbet Martini is an easy-to-make cocktail and one of the best modern martinis you’re likely to find.
It tastes absolutely incredible. There’s the distinct taste of fresh cracked black peppercorns, mixed with the citrusy and tart lime and passionfruit sherbet, which then mixes with the crisp, bubbly and slightly tart champagne. It’s an absolute delight to sip.
The Absolut Sherbet Martini is a new cocktail that was created by the Absolut Drinks team for an episode of Absolut Drinks with Rico in the spring of 2025.
- Make your own Passionfruit Purée
To make Passionfruit Purée, add the pulp of a few Passion Fruits to a Blender, along with one teaspoon of water per fruit and sugar to taste. Blend then strain the mixture through a Fine Mesh Sieve.Alternatively, as Rico suggests, you can use Frozen Passionfruit and blend it with sugar. It’s up to you!
- Double strain your drink
No one wants ice shards or Passion fruit seeds in their drink. So, we recommend double straining your cocktail.
To do this, place your Hawthorne Strainer over the top of the larger tin of your Boston Shaker and then pour the cocktail through a Fine Mesh Strainer into your Martini Glass or Coupe Glass. Learn how to double strain your cocktail.
Use Passionfruit Vodka
If you love the taste of Passionfruit in your Sherbet Martini, turn it up by swapping out Absolut Peppar for Absolut Passionfruit. What you miss in pepper and spiciness, you’ll make up for with tartness and sweetness.
- We recommend using a large Martini Glass or a Coupe Glass to serve your Sherbet Martini.
- No need to garnish – your drink is already topped off with Champagne!
Passionfruit, black pepper, smoothed out by champagne – you’re not going to get a much better drink than this!
Bartender and Global Brand Ambassador
Sherbet Martini FAQ
- Wash your Limes thoroughly, then peel them, taking care to avoid as much of the white pith as possible, and place the peels in a Mason Jar.
- Mix equal weight caster sugar to the peels.
- Seal the jar and let it sit for 24 hours at room temperature, stirring occasionally.
- The clear citrus oil on top of the sugar after 24 hours is your Oleo saccharum.
- Add an equal volume of Lime Juice to the Oleo Saccharum in the jar. Reseal the jar and shake until the sugar dissolves.
- Strain and store in an airtight container in the refrigerator.
