Total Time
5hrs 30mins
Prep 30 mins
Cook 5 hrs

This is the traditional version, but I plan on substituting gin for the bourbon for a more uniformly- pale sorbet. From Bon Appetit, 1996.

Ingredients Nutrition


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