In a medium saucepan over medium heat, combine sugar, water, and mint leaves. Stir until mixture comes to a boil and sugar is dissolved; reduce heat to low and let simmer 5 minutes. Remove from heat; place a fine strainer over a large bowl and pour syrup mixture through (straining out the mint leaves).
Add verjus and vodka to the strained syrup mixture; stir until thoroughly blended. Let mixture cool to room temperature.
The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it doesn't affect the taste.
Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
NOTE: Can be prepared 3 days in advance. Cover and keep frozen.
Makes 8 to 10 servings.
* Verjus is found in specialty or wine stores. Learn more about Verjus.
Verjuice Mint Sorbet Recipe: https://whatscookingamerica.net/sorbetverjus.htm