2 cups packed fresh mint leaves, plus 2 tablespoons, cut into chiffonade, for garnish
2 cups sugar
2 cups water
2 teaspoons lemon juice
1/4 cup bourbon whiskey
In a medium pot, put the 1 cup packed mint, sugar, water, salt, lemon juice, and whiskey. Bring to a boil, remove from the heat, and allow to infuse for 2 hours. Strain the mixture and freeze in ice cream maker according to manufacturer's instructions.
Scoop out into serving dishes and garnish with mint chiffonade.