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Mint Juleps

SUBMITTED BY: jenn      PHOTO BY: Allrecipes

"Sit on the front porch in your rocking chair on a sultry afternoon and sip on one or two of these. The proper way to serve a mint julep is in a frozen silver goblet, but you can use glasses instead--just use the most elegant ones you have! You can make the syrup ahead of time and store it in the refrigerator for whenever the julep mood strikes you."
PREP TIME  15 Min
COOK TIME  10 Min
READY IN  25 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 cups water
  • 2 cups white sugar
  • 1/2 cup roughly chopped fresh mint leaves
  • 32 fluid ounces Kentucky bourbon
  • 8 sprigs fresh mint leaves for garnish

DIRECTIONS

  1. Combine water, sugar and chopped mint leaves in a small saucepan. Bring to a boil over high heat until the sugar is completely dissolved. Allow syrup to cool, approximately 1 hour. Pour syrup through a strainer to remove mint leaves
  2. Fill eight cups or frozen goblets with crushed ice and pour 4 ounces of bourbon and 1/4 cup mint syrup in each. (Proportions can be adjusted depending on each person's sweet tooth). Top each cup with a mint sprig and a straw. Trim straws to just barely protrude from the top of the cups. Serve juleps on a silver platter.

Note

If you are using silver goblets, place them in the freezer for at least half an hour before serving. Handle frozen goblets with a clean towel, holding them by their edges, so as not to mar the lovely frosted surface.

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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 7, 2003 by ALETA14
This is so good. The fresh mint really makes it great. Very sweet though.

13 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 7, 2003 by MMMICHELLE
PERRRRRRRFECT. It's become a favorite among my friends and I and it's quite easy to make. Thanks for the recipe!

11 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 5, 2007 by Kathy M
In a pinch, this method of making the syrup will do, but I've found it's much better if you can only bruise the mint leaves (rather than chopping them)--they're much easier to remove from the syrup, and the flavor still infuses well. Also, the mint is a bit better if you can let the syrup rest overnight with the mint in it (covered in the fridge).

5 users found this review helpful


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Ragu
Feed Our Kids Well.

NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 472

  • Total Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 3mg
  • Total Carbs: 50.2g
  •     Dietary Fiber: 0g
  • Protein: 0.1g

VIEW DETAILED NUTRITION

About: Nutrition Info

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