The Best Boozy Sorbets for Summer


Cocktails July 5, 2014 No Comments.

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On a hot day, what could be more satisfying than your favorite cocktail? There’s only one thing—that drink in sorbet form. Alcohol infused sorbet is easy to make and even easier to eat, plus each recipe is full of natural ingredients and obviously…booze. What’s not to love?

When the sun’s high in the sky, skip the margarita glass and grab a bowl. With a spoon in hand, eat your way to any summer cookout with this perfect way to pregame (or just cool off).

Bourbon Peach Sorbet (makes about 1 quart)

  • 5 large peaches (about 2.5 lbs)
  • 1/3 cup freshly squeezed lemon juice
  • 1/3 cup water
  • 1/4 cup honey
  • 1/2 tsp. vanilla extract
  • 1/8 tsp. sea salt
  • 3 tsp. bourbon

Cut and de-pit the peaches. Slice them and pulse in a blender until in puree form. You should end up with about 3 cups of peach puree. Combine with the lemon juice, water, honey, vanilla, and salt. Stir together and pour into a bowl to be placed in the freezer for about 1 hour.

Mix with a fork and put mixture back into the freezer. You’ll want to repeat this process every hour for 4-5 hours. When the concoction is slushy all the way through, add the bourbon. Transfer into a container with a lid and return to the freezer until sorbet is firm and ready to eat.

Lime Honeydew Sorbet (makes about 1 quart)

  • 3 cups cubed honeydew
  • 1/2 cup sugar
  • 1/2 cup lime juice
  • 1 Tbsp. sweet white wine
  • 2 tsp. lime zest

Combine honeydew and sugar in a blender and pulse until sugar is completely dissolved. Add the lime juice, lime zest, and wine and pulse until smooth. Put mixture into a container with a lid and place in the freezer for 2-4 hours, stirring every hour. Once the sorbet is icy enough, serve. 

Blueberry Mojito Sorbet (makes about 1 quart)

  • 1/4
 cup fresh lime juice
  • 1/4 
cup water
  • 3/4
 cup sugar
  • 1/4 
cup mint leaves
  • 1
lb. fresh or frozen blueberries
  • 2
 Tbsp. rum

Heat the lime juice, water, and sugar in a saucepan. Stir until sugar is completely dissolved. Remove from heat and add the mint. Cover and chill for 20 minutes. While the mint infuses the sugar water, blend the blueberries (thawed if frozen) until smooth. Pour in the sugar water (removing the mint leaves before blending) and pulse. Then add the rum and pulse again. Strain the mixture into a bowl to remove any seeds or remaining mint leaves.

Cover the bowl and chill in the refrigerator for around 4 hours (best if overnight—the longer the better). Stir with a fork and freeze for about another 4 hours. Continue mixing with a fork every hour or so until the concoction becomes firm—then it’s ready to enjoy.

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