Start by creating a mint simple syrup. 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 simmer 5 minutes.
Remove from heat; pour syrup mixture through a fine strainer over a large bowl (straining out the mint leaves).
Add Kokomo 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) will ensure a soft consistency to the sorbet, as the alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. We recommend vodka, since it won’t flavor the sorbet.
Ice Cream Maker
Transfer mixture to ice cream maker, and follow manufacturer's instructions.
Pour into a shallow 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.