The second recipe I’d like to share from Off the Eaten Path is from one of my favorite Chapel Hill restaurants, Crook’s Corner. Crook’s Corner is a hidden treasure, famed for their shrimp and grits and creative approach to Southern cuisine. Their honeysuckle sorbet has become a favorite in this house, so when I saw this recipe for mint julep sorbet I knew immediately I had to make it.
Not surprisingly, this recipe did not disappoint. Subtle, sweet, and perfectly well rounded, it was everything you want in a summery sorbet. In addition it was a breeze to make, which is important these days when my hot kitchen is the last place I want to be. We will be repeating this sorbet throughout the summer.
Mint Julep Sorbet
Source: Crook’s Corner, recipe from Off the Eaten Path
2 cups sugar
4 cups water
4 cups mint, tightly packed
2 tbsp lemon zest
1 1/2 cups lemon juice
Boil water and sugar to dissolve sugar. Cut heat and put the mint and zest in the pot. Cover and steep 15 minutes.
Strain. Add lemon juice and chill 2 hours. Freeze in ice cream maker. Serve immediately or freeze.