As I've touched on before, the addition of the coconut milk and alcohol is mostly to keep the sorbet from setting up to hard and icy when kept in your freezer. I generally use vodka because it doesn't add any flavor, though a sweet white wine or rosé would be great in this recipe. Sorbets often turn very icy because the naturally-occurring high water content of the fruit lends for some pretty strong H20 bonds when frozen. Both fat and alcohol do not freeze (an exception to this is butter, which is about 18% water) and will break up many of those H20 bonds, lending to a softer sorbet texture.

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