Global Cone Trio

1. For passion fruit-litchi sorbet: Stir water and sugar in a saucepan over moderate heat until sugar dissolves; bring to a boil. Remove from heat and cool. Stir in passion fruit juice; chill until cold. Stir in rum.

2. Freeze mixture in an ice cream machine according to directions until slushy. Add litchi nuts and continue to freeze in machine until mixture is firm. Transfer sorbet to a container and freeze until service.

3. For ancho-chocolate ice cream: Mix 1⁄4 tsp. crushed ancho chiles into softened chocolate ice cream. Freeze until firm.

4. Per order, portion generous scoops of passion fruit sorbet, ancho chocolate, and green tea ice cream into waffle cones.