Frozen Blackberry Julep Food

BLACKBERRY-MINT JULEP

Steps:

• Roughly chop mint leaves.
• Puree the mint, blackberries, and sugar in a blender. Press through a fine sieve into a bowl; discard seeds.
• Rinse blender, then return puree to blender, and add bourbon and small ice cubes; blend until smooth. Divide mixture among 4 glasses. Garnish each with a mint sprig.

FROZEN BLACKBERRY FOOL

Steps:

• Mash most of the blackberries with the lemon juice and half the sugar. Whip the cream with the remaining sugar. Fold the whipped cream and blackberry mix together to make a mauve cream, then tip into a freezer container and freeze until set. Serve in scoops in glasses, with the shortbread and remaining blackberries on the side.
• Mash most of the blackberries with the lemon juice and half the sugar. Whip the cream with the remaining sugar. Fold the whipped cream and blackberry mix together to make a mauve cream, then tip into a freezer container and freeze until set. Serve in scoops in glasses, with the shortbread and remaining blackberries on the side.

FROZEN MINT JULEP

Steps:

• Place mint leaves, bourbon, simple syrup and lemon juice into a blender and pulse for just a second or two.
• Add 3/4 cup of crushed ice and blend until slushy.
• Pour into a chilled, large old-fashioned glass or large goblet and garnish with mint sprig.

BLACKBERRY MINT JULEPS

Steps:

• 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.

BLACKBERRY JULEP

Steps:

• Marinate berries in brandy through sugar 3 hours.
• Combine blackberry liqueur through water in a cocktail shaker and shake with ice.
• Strain into a highball glass ¾ filled with crushed ice.
• Garnish with 1 heaping Tbs marinated mixed berries and serve with a straw.
• Use leftover berries to make more drinks or serve over ice cream, pudding, pound cake, etc.