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| You need this in Georgia in the summer it gets so hot! |
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| Syrup |
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| 4 cups |
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sugar |
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| 4 cups |
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water |
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| 4-16 whole |
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Fresh Mint (green stems not red or woody) |
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| Julep |
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| 1 cup |
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Mint Syrup |
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| bag |
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crushed ice |
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| 1 cup |
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burbon |
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| 4 whole |
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mint leaves |
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| 2 |
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drinking straws cut in half |
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| 1 |
Boil water and melt sugar in it... crumble mint in the palms of hands and then cut up into tiny parts with scissors to have little green particles left in syrup. Stir mint in room temp syrup and then put in fridge over night. |
| 2 |
Take mint syrup, burbon and crushed ice to fill blinder.. Place all in blender and blend till all froathy and cold. Serve in a chilled silver julep cups with a sprig of mint and a half straw. I use margaretta glasses instead... who has the money for julep cups these days? |
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| Servings: 1 |
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| Recipe Source |
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Source: Paula ARG Kernachan
There are so many ways to make a mint Julep but this is the combination that I like to use.
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |