FROZEN MINT JULEP
Make and share this Frozen Mint Julep recipe from Food.com.
Provided by Chef Kate
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 222.3, Sodium 4, Carbohydrate 3.4, Fiber 0.2, Sugar 1, Protein 0.2
FROZEN MINT LEMONADE
Steps:
- Put the mint, sugar and 1 1/2 cups water in a high speed blender and blend until very smooth. Add the ice, tequila and lemon zest and juice and blend to the consistency of a slushy. Pour into glasses and garnish with mint leaves.
FROZEN DERBY MINT JULEPS
Perfect for Derby Day or any day spent lounging in the sun, these cool refreshing drinks are dangerously delicious! Garnish with fresh mint.
Provided by SunnyDaysNora
Categories Drinks Recipes Cocktail Recipes Whiskey Drinks Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 145.1 calories, Carbohydrate 11.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 8.5 mg, Sugar 0.5 g
MINT JULEPS
Provided by Food Network Kitchen
Time 1h10m
Number Of Ingredients 0
Steps:
- Bring 2 cups fresh mint and 1 1/2 cups each sugar and water to a simmer in a saucepan, stirring to dissolve the sugar. Remove from the heat and let steep 1 hour; strain and chill. Combine 3 cups bourbon with 1 to 1 1/2 cups of the mint syrup. Divide among 6 glasses filled with crushed ice; garnish with mint sprigs.
FROZEN MINT JULEP
Provided by Emeril Lagasse
Time 35m
Yield about 2 quarts, 8 servings
Number Of Ingredients 7
Steps:
- Combine the sugar and water in a small saucepan and simmer until the sugar dissolves. Remove from the heat and add the mint leaves. Allow to steep until cooled. Once cooled, strain out the leaves.
- Combine half of the mint syrup, 4 cups ice, and 1 cup bourbon in a blender. Blend until smooth. Pour into a pitcher. Repeat with the remaining ingredients. Rub the rims of julep cups, if available, or wide-mouthed, long-stemmed glasses with orange slices and dip the rims in sugar, then fill with the frozen mint juleps. Garnish each with an orange slice and mint sprig and serve immediately.
BIG-BATCH LEMON-MINT JULEP
You don't need to be throwing a Kentucky Derby party to make a pitcher of this refreshing twist on the classic mint julep. Sixteen lemons (use the 17th to rub glass rims) makes enough for 16 cocktails.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Yield Makes 16 drinks
Number Of Ingredients 5
Steps:
- Squeeze 16 of the lemons, reserving the rinds and juice. In a large saucepan, combine 3 cups of the sugar and 3 cups water, stirring until dissolved. Add the lemon rinds, and cook over medium heat until the liquid becomes syrupy, about 15 minutes. Remove from heat, and let stand until room temperature. Remove, and discard lemon rinds. Stir in the lemon juice, about 4 cups.
- Spread remaining 1/2 cup sugar on a small plate. Cut the remaining lemon into quarters. Rub the wedges along the rims of 16 mint-julep cups or tall glasses, and invert the glasses in the sugar to create a sugared rim.
- Crush a few mint leaves into the bottom of each glass with a muddler or the back of a wooden spoon. Fill each glass with ice cubes, and pour 1/2 cup of lemon syrup in each glass. Top off with about 1 1/2 ounces of bourbon per glass. Garnish each glass with a fresh sprig of mint.
FROZEN LEMONADE JULEP
Provided by Damaris Phillips
Categories beverage
Time 1h10m
Yield 8 servings per batch (32 servings total)
Number Of Ingredients 7
Steps:
- In a small saucepan over medium heat, add the honey, lemon juice and water and stir to dissolve. Bring to a simmer and remove from the heat. Set aside to cool slightly (or put it into a shallow pan), then cool completely in the freezer, 30 minutes to 1 hour (but you can leave it longer because it's ok if it freezes).
- When the syrup is cold, add 1 cup to a blender with 12 ounces (1 1/2 cups) Bourbon and 1 bunch mint. Add 2 to 4 cups of ice, depending on how strong and thick you want the slushies. Blend until the mixture is thick and frozen like a smoothie.
- Divide among 8 small glasses (or 4 tall) and garnish with lemon slices and a sprig of mint. Repeat the process in 3 more batches with remaining ingredients.
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- In a blender, combine the lemon juice, water, mint and sugar. Blend until the sugar has completely dissolved into the liquid.
- Add the ice. Blend on low speed to break up the ice, then increase the speed and blend until you’ve reached a uniformly slushy texture. (If the mixture is too thick to blend, let it rest for 5 minutes, stir by hand, and try again.) Pour into glasses and place a sprig of mint in each. Serve immediately.
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