It’s the holiday weekend and we all know what that means…food will be shared and drinks will be flowing! What better way to get your drink on than with your dessert?! Yep, we are putting the booze IN the sorbet. 😉 My Orange Mint Julep Sorbet contains a cup of bourbon, and then you can turn the sorbet into a mimosa with perfectly chilled Prosecco.
What sparked the idea for Orange Mint Julep Sorbet?
I know y’all are thinking what the heck sparked this idea for Orange Mint Julep Sorbet. Well, I had a big bag of navel oranges sitting in my fruit basket and I had been craving sorbet so I sat down and brainstormed some popular drinks that I could possibly turn into a sorbet. Now, you don’t traditionally see orange mint juleps on bar menus, but that’s the fun part of having creative license. LOL I decided to make an orange mint julep before I turned it into a sorbet to make sure I would like it. Fell. In. Love. *insert heart eyes emoji* Oranges should be joined with mint in holy matrimony because they were meant to be paired together at all times. Don’t debate me on this! LOL Because I know you are thinking mint toothpaste and the first sip of OJ do not mix, but I promise you the taste of fresh oranges and mint isn’t the same. Trust me on this.
When it comes to making boozy ice creams and sorbets I turn to my faves, Valerie Lum and Jenise Addison, writers and recipe developers of Ice Cream Happy Hour: 50 Boozy Treats You Spike, Freeze and Serve. I’ve been using their recipes to make boozy ice creams for about 2 years and their recipes always work. I adapted the Mimosa Sorbet recipe for my recipe. The key to getting alcohol to freeze is gelatin. You add the alcohol to the gelatin and then add that to the ice cream/sorbet mixture.
I promise this recipe really isn’t complicated; it only contains 6 ingredients. The most time-consuming portion of the recipe is the juicing and straining of the fresh oranges. You don’t have to use fresh oranges if you are pushed for time, just buy some good quality organic orange juice. You can even buy your favorite grocery store’s freshly squeezed OJ. Making the mint syrup is pretty darn simple; it’s just organic evaporated cane juice (raw sugar), water, and a handful of fresh mint leaves.
Some tips I can give you guys for making the best Orange Mint Julep Sorbet is to refrigerate your bourbon! (About the bourbon, I used Maker’s Mark but use whichever one is your favorite.) You need all parts of your sorbet mixture to be cold before you put it in the ice cream maker. So what I do is before I begin the first step in the recipe is I measure out the alcohol needed and place it in the refrigerator. When you are allowing the gelatin (I use Knox brand gelatin) to bloom make sure the water has been fully absorbed by the gelatin before you heat it and once you heat the gelatin, make sure all of the gelatin is dissolved before you add in the alcohol. These precautions will ensure that your ice cream will freeze properly.
How To Turn This Orange Mint Julep Sorbet Into A Mimosa
Turning the Orange Mint Julep Sorbet into a mimosa is easier than you think. Scoop the sorbet into a glass and pour your favorite chilled Prosecco over the scoop(s). That’s it! If you want, you can use Cava or Champagne. I have a “thang” for Prosecco and it’s cheaper than my favorite Champagne. LOL
This Orange Mint Julep Sorbet is perfect for your holiday get-together and gives your guests the opportunity to decide on eating the sorbet as-is or adding bubbly to turn it into a drink. The mint will help cleanse your palate after you’ve finished your meal and the booze will put you in the right mood! Tag me in your pictures of this recreation and let me know in the comment section when you plan on making this. Or you can follow me on social media and tell me about your plans. Here are the links: Bloglovin’,Facebook, Instagram, Twitter and Snapchat (@merci_britte) to stay up-to-date. Also please subscribe to my YouTube channel because I will be adding more recipe and chat videos soon!
Tools I used to make this recipe:
- 1/2 cup water plus 1/3 cold water divided
- 3/4 cup organic evaporated cane juice raw sugar
- Handful organic mint leaves
- 2 1/2 cups organic orange juice
- 1 packet gelatin 1 tablespoon
- 1 cup cold bourbon
- Your favorite chilled Prosecco Cava, or Champagne
- In a medium-sized saucepan, add ½ cup water, raw sugar, and mint leaves to the pan and simmer over low heat for about 5 minutes. Ensure that the sugar has completely dissolved. Remove the pan from the heat, cover it with a lid and allow it to steep for 20 minutes.
- Add the mint syrup to the orange juice and whisk until combined. Chill the mixture for at least 4 hours.
- Once the syrup has chilled for 4 hours, grab a small saucepan and pour the 1/3 cup of cold water into the pan. Evenly sprinkle the gelatin on top of the water and allow the gelatin time to absorb the water, usually takes 2 minutes. This step is called blooming.
- After the gelatin has bloomed, gently warm it over low heat and stir until the gelatin is completely dissolved into the liquid. This takes about 3 minutes. After the gelatin has completely dissolved, remove from heat and pour into a medium bowl. Whisk in the cold bourbon until fully combined. Strain the bourbon gelatin mixture into the orange juice syrup mixture. Whisk to combine. Remove the mint leaves from the sorbet mixture.
- Churn the sorbet in the ice cream maker by following the manufacturer’s instructions. After the sorbet has churned transfer it to a freezer-proof container and freeze for several hours before serving.
- Serve the sorbet in a chilled glass garnished with a sprig of mint and an orange slice.
- For mimosas: Pour chilled sparkling wine over the sorbet and serve.