2 ratings

Bourbon Float With Nectarine Sorbet

A grown-up bourbon float is exactly what these hot summer evenings need

Make your own slushie-style cocktail by stirring bourbon-nectarine sorbet through a chilled glass of bourbon and lemon juice.

This recipe is courtesy of Not Without Salt.


For the sorbet

  • 2 Pounds nectarines, pitted
  • 1/2 Cup dark brown sugar
  • 1/2 Cup water
  • 1 vanilla bean, split
  • 2 Tablespoons bourbon
  • 1/3 Cup fresh lemon juice
  • 1 Teaspoon lemon zest
  • Pinch of salt

For the cocktail

  • 3 Ounces bourbon
  • 4 Teaspoons fresh lemon juice
  • Splash of club soda
  • Lemon twists, for garnish


For the sorbet

In a small saucepan, combine the sugar, water, and vanilla bean, and bring to a boil, stirring constantly until the sugar dissolves. Carefully stir in the bourbon and cook for 30 seconds more before removing from the heat. Set aside to cool for 30 minutes. Remove the vanilla bean.

Purée the nectarines in a food processor. Carefully add the warm sugar syrup, lemon juice, lemon zest, and salt. Strain the mixture and chill in the refrigerator.

Churn in your ice cream machine according to the manufacturer’s instructions.

If you don't have an ice cream machine, place the mixture in a freezer-safe container, and freeze for a few hours. Every 20 minutes, drag a fork all over the surface of the sorbet, so that you end up with a fluffy granita.

For the cocktail

Place 1 ½ ounces bourbon on each glass, and pour 2 teaspoons lemon juice on top. Add 1 scoop of sorbet to each cocktail. Top with club soda, and garnish with lemon twist.