Mint Julep Sorbet

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Mint Julep Sorbet

 

2 cups fresh mint leaves, packed plus 2 tablespoons mint leaf chiffonade for

garnish

2 cups sugar

2 cups water

1 pinch salt

2 teaspoons lemon juice

1/4 cup bourbon whiskey

 

In a medium pot, put the 1 cup packed mint, sugar, water, salt, lemon juice, and

whiskey. Bring to a boil, remove from the heat, and allow to infuse for 2 hours.

Strain the mixture and freeze in ice cream maker according to manufacturer's

instructions.

Scoop out into serving dishes and garnish with mint chiffonade. Serves 2 to 4.

 

 

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