Active Time
15 Mins
Total Time
1 Hour 20 Mins
Yield
Serves 6 (serving size: 1 cup)

Happy hour meets dessert with this delightfully refreshing summer treat. Inspired by Bill Smith’s book Taking It on the Road, this tasty riff on a classic mint julep cocktail is incredibly easy to prepare, and makes for a fun boozy sweet to serve for summer parties and cookouts. And you wanted to skip the bourbon altogether, the mint sorbet alone is a perfect, cooling summer dessert

How to Make It

Step 1

Bring sugar and water to a boil in a small saucepan over medium-high, stirring occasionally. Boil, stirring constantly, until sugar dissolves. Remove from heat, and add mint leaves, lemon zest, and lime zest, gently pressing on the leaves with a spoon to release their oils. Let stand 10 minutes.

Step 2

Pour mint mixture through a fine wire-mesh strainer into a bowl; discard solids. Cool completely, about 20 minutes.

Step 3

Pour cooled liquid into the bowl of an electric ice-cream maker; prepare according to manufacturer’s instructions.

Step 4

Scoop about 3/4 cup of the mint sorbet into each of 6 rocks glasses or sorbet cups. Top each with 1/4 cup bourbon; garnish with mint sprigs.

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