Refreshing Frozen Mint Julep Sorbet
A crisp, bright, and sweet frozen sorbet capturing the essence of a mint julep with a subtle bourbon infusion and candied mint leaves for a refreshing summer treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup fresh mint leaves, washed and patted dry
- 1 cup granulated sugar (200g)
- 2 cups water (480ml)
- 2 tablespoons fresh lemon juice (30ml)
- 2 tablespoons bourbon (30ml), optional
- 2 tablespoons light corn syrup or honey (30ml)
- 1 large egg white, optional
- ½ cup granulated sugar (100g) for candied mint leaves
Instructions
- Make the Simple Syrup: Combine 1 cup granulated sugar and 2 cups water in a saucepan. Heat over medium, stirring occasionally until sugar dissolves. Remove from heat.
- Infuse the Mint: Add fresh mint leaves to the hot syrup, cover, and let steep for 30 minutes.
- Strain the Syrup: Use a fine mesh strainer to remove the mint leaves, pressing gently to extract flavor. Discard leaves or reserve some for candying.
- Add Lemon Juice and Bourbon: Stir in 2 tablespoons fresh lemon juice and 2 tablespoons bourbon (if using). Add corn syrup or honey to improve texture.
- Whisk Egg White (Optional): In a clean bowl, whisk the egg white until foamy. Fold it gently into the cooled syrup mixture.
- Chill the Mixture: Refrigerate the sorbet base for at least 2 hours until thoroughly cold.
- Freeze the Sorbet: Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions (about 20-25 minutes). If no machine, pour into a shallow container and freeze, stirring every 30 minutes until firm.
- Candy the Mint Leaves: While the sorbet churns, prepare candied mint leaves. Heat ½ cup sugar and ½ cup water in a small saucepan until sugar dissolves. Dip individual mint leaves in syrup, then coat with granulated sugar. Place on parchment-lined baking sheet to dry for 1-2 hours until crisp.
- Serve: Scoop the sorbet into chilled bowls or glasses, garnish with candied mint leaves, and enjoy immediately.
Notes
If you don’t have an ice cream maker, freeze the sorbet base in a shallow container and stir every 30 minutes for about 3 hours to break up ice crystals. When candying mint leaves, handle gently and ensure leaves are dry before dipping. Let sorbet soften 5-10 minutes at room temperature before scooping if too hard. Egg white is optional and can be skipped for vegan or egg-free versions. Bourbon can be replaced with vanilla extract or non-alcoholic bitters for an alcohol-free version.
Nutrition
- Serving Size: ½ cup (120 ml)
- Calories: 90110
- Sugar: 22
- Fat: 1
- Carbohydrates: 25
- Protein: 0.5
Keywords: mint julep sorbet, frozen mint dessert, summer sorbet, bourbon sorbet, candied mint leaves, refreshing dessert, easy sorbet recipe