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.