July 4, 2014
Hunter Lewis and Robby Melvin's Lemon-Mint Sorbet
Clyde May's Conecuh Ridge Whiskey
The shade of each batch of sorbet varied depending on the "Process"
Jennifer Hagler Photography
By Buffy York
It is hot as all get out in Birmingham and bourbon is not exactly my “go to” spirit for a refreshing summertime cocktail. When I think about bourbon I think Football Season. One whiff and I am transported to Bryant Denny Stadium standing in the student section, wearing a Laura Ashley sailor dress, stirring a whiskey and coke with the stick end of a crimson and white shaker. Don’t judge. Your little pom pom might have been orange and blue, or purple and gold or red and black but you did it too.
So on the first day of summer this year, which was a hot one, I trekked it down to “Cocktails on the Farm” at Jones Valley Teaching Farm and was shocked when the Lemon-Mint Sorbet with a splash of Clyde May’s Conechuh Ridge Whiskey, that Robby Melvin and Hunter Lewis from the Southern Living Test Kitchen whipped up, would be my favorite. Bourbon is seasonal for me, but I decided that I needed to find a recipe for this sweet summer treat and, what else, blog about it.
I searched the internet for a recipe that seemed pretty straight forward and user friendly and began the first of several attempts. While the ingredients remained pretty consistent the “process” did not. If you remember from my Chicken Pasta Salad recipe I am not much a recipe follower. However, if I have learned anything from planning a photo shoot or from starting a blog or from life for that matter, it is that things don’t always go as planned. Sometimes the process is complicated or messy or, in this case, sticky. However, sometimes you might get lucky, or schooled or maybe even blessed and things turn out better than you could hope for. Not to get too heavy because we are talking about sorbet.
I made three batches of the Lemon-Mint Sorbet and the one I almost threw out before I even put it in the ice cream maker was absolutely, hands down the best. For the recipe we started with click here. The better of the three attempts is below.
1 cup sugar
1/2 cup fresh squeezed lemon juice
zest of 1 lemon
1/2 cup mint
1 cup boiling water
Put lemon juice, zest, and mint in a mini food chopper and process. (This was not part of the original recipe but as far as flavor goes I think it was the game changer) Combine lemon and mint with sugar in a larger bowl, pour boiling water on top and stir to dissolve sugar. (Originally I did not stir to dissolve and had to microwave it but save yourself a step and go ahead and stir it up) Let steep for 20 minutes or longer. (I think I waited about an hour because I had to run to the store for more lemons. I needed to make a new batch. This mixture was a really unattractive green color and we were hoping for something a little easier on the eyes.) After the lemon, mint and sugar mixture has steeped strain the mint leaves out with a fine sieve. Refrigerate the mixture for 2 hours and pour into an ice cream maker. Follow the manufacturer’s directions for freezing the sorbet. Transfer the sorbet to a plastic container with a lid and place it in the freezer for 2 hours or overnight. Once sorbet is frozen hard, scoop into serving cups and garnish with mint. For an adult beverage option top with Clyde May’s or your favorite bourbon. If you don’t have any in your liquor cabinet go check your flask.
Pampered Chef Citris Juicer, Zester, Mixing Bowl, and Strainer | Cutco Knife | Cuisinart Ice Cream Maker | Alabama Goods Cutting Board | Duralux France Double Old-Fashioned Glasses | Juliska Vase from Table Matters similar here