1 1⁄2 Cup (24 tbs), divided (reserve 8 mint sprigs for garnish, packed)
1⁄3 Cup (5.33 tbs)
1. In 1-quart saucepan combine 2 cups water, 1 cup mint, and the sugar. Cook over high heat, stirring occasionally, until mixture comes to a boil. Reduce heat to medium and continue to boil until mixture has a syrupy consistency, about 5 minutes.
2. Set sieve over 8 x 8 x 2-inch freezer-safe pan and pour mint mixture through sieve into pan, discarding solids. Set aside and let cool for 15 minutes.
3. Finely chop remaining mint and add to mint mixture; add bourbon and lemon juice and stir to combine. Cover and freeze until frozen, about 3 hours.
4. Into 8 dessert dishes scoop an equal amount of sorbet; garnish each portion with a mint sprig.