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Ingredients
- 1 1/2 cups water
- 3/4 cup (lightly packed) fresh mint leaves (from about 2 small bunches)
- 1/2 cup sugar
- 3 tablespoons bourbon
- 1 tablespoon creme de menthe
- 1 teaspoon minced fresh mint leaves
- 4 fresh mint sprigs
Method
- 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, creme 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.
