Combine water, sugar and chopped mint leaves in a small saucepan.
To make simple syrup, combine sugar and 1 cup water in a saucepan.
Place over high heat and bring to a boil, stirring the mixture to dissolve the sugar.
Boil 5 minutes.
Remove from heat and add washed mint (still on the stem, just stir it all in).
Set aside for 24 hours.
Strain the mixture into a jar and discard the mint.
Chill julep cups or glasses in the freezer before making juleps.
Fill them with crushed ice.
Add 1 1/2 teaspoons of mint syrup and 2 ounces of bourbon.
Garnish with sprigs of mint, if desired.
Pour bourbon, lemon juice, simple syrup, and mint leaves into a blender; blend on high until combined. Add ice; blend until juleps have a slushy consistency. Divide among serving glasses.
Muddle mint, sugar and lime juice. Fill 6 tall glasses halfway with crushed ice. Distribute gin between glasses then mint mixture. Add ginger beer, if using.
Garnish with extra mint and serve.
Pull off bottom leaves of long stemmed mint.
Crush and drop in pitcher.
Add bourbon.
Meanwhile, mix sugar and water syrup making a thick consistency; add lemon juice.
Use 2 teaspoons syrup for each ounce of whiskey.
Stir as you go.
When right taste, pour 2 to 3 ounces in bottom of each glass and pack tightly with crushed ice.
Stir vigorously until glass is frosted.
Sprig mint, pinching mint to make smell good!
Then, sit back, relax and sip on your \"Julep\" while you bet on the horse of your choice!
Good Luck!
Combine crushed mint and water in a saucepan.
Bring to a boil; reduce heat and simmer 15 minutes.
Remove and discard mint. Add sugar; return to a boil.
Reduce heat and simmer 10 minutes. Remove from heat and set aside.
For each serving, fill a glass with 1 cup crushed ice.
Add 1/4 cup bourbon and 1 tablespoon mint syrup, stirring gently.
Garnish with a fresh mint sprig.
Yields 48 servings.
Crush fresh sprigs of mint in a 3 to 4-quart pan.
Fill with water; boil and boil and boil until it turns green.
Remove mint leaves.
Stir in sugar to taste until it is dissolved.
Store liquid in jars until ready to use.
Boil sugar and water 5 minutes.
Place mint leaves in 1-quart container.
Pour cooled syrup over mint leaves and refrigerate at least 12 hours, but no more than 24 hours.
Cover tightly.
Combine water and sugar in a medium sauce pan and bring to a boil.
Once the liquid is boiling and the sugar has dissolved (creating simple syrup), remove from heat.
Rip the mint leaves into small pieces and combine with the hot simple syrup immediately after removing the pot from the heat.
Allow the mixture to cool until the pot is cool to the touch.
Now, it will be ready to add to a drink!
Refrigerate the left-overs.
Combine first four ingredients in a glass container; stir until sugar is dissolved.
Cover; let stand overnight.
Strain mixture in large pitcher, discarding mint.
To serve, fill chilled glasses with shaved ice; add julep mixture and garnish with fresh mint sprigs.
In a small bowl, mash together the blackberries, sugar and vanilla and let sit at room temperature until juicy, about 20 minutes.
Strain the mixture through a sieve into a bowl, pressing against the solids with a rubber spatula; discard the seeds.
For each drink, place about 3 tablespoons of the blackberry syrup and 8 mint leaves into a cocktail glass and muddle together using the handle of a wooden spoon.
Fill with crushed ice, 1/4 cup bourbon and a splash of seltzer. Garnish with a mint sprig.
To make the Mint Simple Syrup, bring the sugar
Place the tea, mint extract or mint leaves, and sugar, if desired, in a teapot. heat the water to a boil and pour the water into the teapot. Let the tea brew for 3 to 5 minutes, depending on your taste. Strain or pour the tea into a cup. Garnish with a fresh mint sprig.
NOTE: You can also mix fresh or dried mint leaves with the Gunpowder tea before brewing--1/2 teaspoon of each works best. Then omit the mint extract from the recipe.
n this recipe.
Garnish with chopped cilantro or mint. Serve
tew (no liquid). Stir in mint.
Cut the stem ends
Whisk together all ingredients until blended.
Lemon-Herb Dressing With Chives and Tarragon: Substitute chopped fresh chives for mint. Proceed with recipe as directed.
Lemon-Herb Dressing With Basil: Substitute 1/3 cup chopped fresh basil for mint and tarragon. Proceed with recipe as directed. Season with salt to taste.
Preheat outdoor grill to high. Brush lamb with melted butter or oil and season well. Cook for 2-3 minutes each side, until cooked to your liking.
Whisk mint and cayenne pepper into warm Hollandaise sauce.
Toss together hot potato halves and parsley.
Serve lamb with potatoes and drizzle with mint Hollandaise.
lus 2 tablespoons oil, the mint, hazelnuts, garlic, and salt and
iquid and proceed with the recipe as directed. The amount of
Serve soup with a few mint leaves on top as well