ImpeachMINT Julep Sorbet & No-Bake Pie

Y’ALL IT’S TIME TO CELEBRATE!!! TWO and I repeat TWO articles of impeachment have passed congress and that narcissistic cheeto is officially IMPEACHED! So pop the champagne and make this super easy sorbet (and ice box pie if you’re feeling extra fancy) because I’ve got a 2-in-1 recipe for you today!

If you’re making the pie, you’ll want to make your graham cracker crust first. Combine 1c. graham cracker crumbs, 1 stick (4oz) browned butter, and 63 g. of white sugar. Mix those all together in a bowl. If it doesn’t really stick onto itself when pressed down, add another 2 tablespoons of melted butter. Empty the mixture into a 9” pie tin, and press firmly across the bottom and up the sides. Freeze until the sorbet is done.

Now for the Sorbet….This sorbet, which will be the filling for the pie, is incredibly easy to make and you don’t even need an ice cream machine to make it. All you’ll need is either a blender or a food processor.

The first thing you’ll want to do is weigh out 900g of frozen sliced peaches. You’ll want them to be frozen because that helps the whole process move faster. So measure your peaches and 225g. of regular ol’ white sugar into your food processor/blender, and blend until it starts to smooth out.

Next, get about 2g. of mint leaves and corsely chop them. Add those in and continue to blend. Finally, add 100g. corn syrup (acts as a kind of stabilizer) and 75g. bourbon. Blend all of that together until it’s nice and smooth and pour some of it out into your prepared pie crust, and return to the freezer. Put the rest of the sorbet into a freezer-safe container and cover/freeze. Freeze the pie for at least 2 hours, and the rest of the sorbet for 3-4 hours or until solid.

Top your pie with some bourbon whipped cream and chopped mint and enjoy the sweet sweet taste of FREEDOM!

Impeachmint Julep Sorbet & Pie

• prep time: 20 mins
• freeze time: 3-4 hours
• total time: 3-4 hours and 20 mins

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Graham Cracker Crust:

Ingredients:

• 1 c. Graham Crackers
• 1 stick (4oz) Butter, browned (about...it could take 2 Tbsp or 1 oz more)
• 67 g. Granulated Sugar

Instructions:

1. Brown your butter.
2. Combine everything in a bowl and mix together. It should stick on itself when pressed down, if it doesn't add a little more melted butter.
3. Press into 9" pie tin. Make sure to press into the bottom and sides hard so that it's a sturdy crust.
4. Freeze until needed.

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Sorbet:

Ingredients:

• 900 g. Frozen sliced peaches
• 225 g. Granulated Sugar
• 100 g. Corn Syrup
• 75 g. Bourbon
• 2 g. Fresh Mint leaves

Instructions:

1. In your food processor or blender, combine everything.
2. Blend until completely smooth and only teeny tiny specks of mint remain visable.
3. Pour some of this mixture into your prepared pie crust until even with the edge of the crust and freeze for 2 hours.
4. Pour remaining sorbet into a freezer-safe container and freeze for 3-4 hours or until completely solid.

Finishing the Pie:

1. Make a bourbon whipped cream (1 c. heavy cream, 2Tbsp powdered sugar, 1-2Tbsp bourbon or to taste) and pipe along the edge of the pie or spread across the whole top.
2. Chop some fresh mint leaves into small ish confetti pieces and sprinkle across the top.
3. Enjoy!