STREAMING NOW: Chuck's Week Off
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is the traditional version, but I plan on substituting gin for the bourbon for a more uniformly- pale sorbet. From Bon Appetit, 1996.”
READY IN:
5hrs 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: