Mint Julep Sorbet Recipes

Steps:

• Put a medium bowl in the freezer to chill.
• Sprinkle the gelatin evenly over 1 cup cold water in a medium saucepan. Let sit until the gelatin softens, about 5 minutes. Stir the mixture, and add the mint leaves and granulated sugar. Cook over medium-low heat, stirring gently, until the sugar and gelatin are dissolved completely, about 5 minutes (don't let the mixture come to a boil). Strain the mixture through a fine-mesh strainer into a medium bowl placed over an ice bath, pressing the mint with the back of a spoon to extract all the juices. Stir in the bourbon, and refrigerate, stirring occasionally, until the gelatin begins to thicken, about 15 minutes.
• Place sixteen 1-ounce disposable plastic or paper cups on a small rimmed sheet pan. Put 1 medium mint leaf into each glass. Divide the gelatin mixture evenly among the glasses, totally submerging the mint leaves (they will float to the top). Refrigerate the shots until completely set, about 3 hours. (These can be done a day ahead.)
• Pour the cream and confectioners' sugar into the chilled bowl. Beat the mixture with a large whisk until medium peaks form. Gently fold in the liqueur with a rubber spatula. (This step can be done a day ahead; refrigerate the whipped cream in an airtight container.) Serve the shots cold, topped with whipped cream.

Steps:

• Combine first 3 ingredients in heavy large sauce pan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Pour into medium bowl. Refrigerate until cold, about 2 hours.
• Strain mint syrup through sieve set over bowl, pressing on mint leaves. Discard mint leaves. Mix bourbon, crème de menthe and minced mint leaves into mint syrup. Process sorbet mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 2 hours. (Can be prepared 2 days ahead; keep frozen.)
• Freeze 4 parfait glasses for 1 hour. Scoop sorbet into frozen glasses. Garnish with mint sprigs; serve immediately.

Steps:

• In julep cup, stir together club soda and sugar until sugar just begins to dissolve. Add mint leaves and, using glass muddler or back of large spoon, gently press leaves into sugar syrup until slightly darkened but not completely crushed. Add whiskey, then fill cup with crushed ice and, using long spoon, stir briefly. Tuck mint sprigs into top of cup and insert short straw.

Steps:

• Combine first three ingredients in large heavy saucepan, stirring over medium heat until sugar has dissolved.
• Bring to boil, then pour into a medium bowl.
• Refrigerate until cold, about 2 hours.
• Strain mint syrup through sieve set over bowl, pressing down on mint leaves; discard the leaves.
• Mix bourbon, creme de menthe and minced mint leaves into syrup.
• Transfer mixture to ice cream maker, and process according to manufacturer’s instructions.
• Transfer to container and freeze until firm, about 2 hours.

Steps:

• Combine water, sugar and chopped mint leaves in a small saucepan. Bring to a boil over high heat until the sugar is completely dissolved. Allow syrup to cool, approximately 1 hour. Pour syrup through a strainer to remove mint leaves
• Fill eight cups or frozen goblets with crushed ice and pour 4 ounces of bourbon and 1/4 cup mint syrup in each. (Proportions can be adjusted depending on each person's sweet tooth). Top each cup with a mint sprig and a straw. Trim straws to just barely protrude from the top of the cups. Serve juleps on a silver platter.

Steps:

• Heat the water, sugar, and mint leaves in a saucepan over medium heat, and stir until the sugar is dissolved. Bring the mixture to a boil, reduce heat, and simmer for 3 to 5 minutes to extract the mint flavor. Set the mixture aside to cool, and strain out the mint leaves.
• Pour the cooled mint mixture, lime zest, lime juice, sparkling water, and rum into a bowl and mix well. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. Serve immediately for a softer texture, or freeze in a sealed container for a harder sorbet. Let hard-frozen sorbet thaw a few minutes before serving.