Mint Julep Fruit Cup Recipes

MINT JULEP PARTY PITCHER

Steps:

• Combine the sugar and 2 cups water in a saucepan and bring to a simmer over medium heat. Remove from the heat and submerge 3 bunches of mint. Let stand at least 1 hour, or preferably overnight. Strain.
• Stir together the mint simple syrup (you should have 2 1/2 cups) and bourbon in a pitcher. Add a couple of sprigs of mint for garnish. Refrigerate until ready to serve, up to 8 hours.
• Pack 8 mint julep cups with crushed ice. Pour 4 ounces of the mint julep mixture into each; garnish with a mint sprig and serve with a straw. When the outside of the cup has frosted over, you are ready to enjoy.

STONEFRUIT AND MINT JULEP

Steps:

• To make a mint-flavored simple syrup, begin by boiling the water and sugar with 2 cups of roughly torn and bruised mint in large sauce pot. Boil just until the sugar dissolves completely. Cool and strain the mint out of mixture. Add 2 bottles of whiskey and fruit puree to the infusion. Pour the mixture into a large bottle or pitcher. Stuff the pitcher with the remaining bunch of fresh mint. Cap and put in freezer overnight (if using a pitcher cover with plastic wrap).
• Glasses: Wipe the rim of each glass with a lime wedge, then in sugar for a frosted appearance and chill. Fill with julep mixture straight from the frozen bottle and garnish with a mint or lavender sprig.

MINT JULEP FRUIT CUP

Steps:

• In a small saucepan comine the sugar and the water. Bring to a boil, stirring until the sugar is disolved, and simmer it for 4 minutes. Let the sugar syrup cool.
• In a large bowl, stir togehter the sugar syrup, bourbon, minced mint and the fruit, and chill the fruit, covered, stirring it 2 or 3 times, for 2 hours or overnight.
• For service, garnish the fruit with the mint sprigs.