Mint Julep Granitas Food

MINT JULEP GRANITAS

Steps:

• In a medium pot, placed over medium low heat, combine the water and sugar. Heat until the sugar dissolves, about 2 minutes. Take the pot off the heat and place the fresh mint sprigs in the water mixture; cover the pot and allow it to steep for at least an hour to two hours. Pour the mixture into a large casserole dish and cover with plastic wrap; freeze for 2 hours. At the 2-hour mark, remove it from the freezer and using a fork, scrap the ice until it resembles a slushy and return to the freezer. Freeze for at least 4 hours, ideally overnight.
• When you're ready to serve, add an ounce or two of bourbon to each cup. Scrap the ice one last time and break up any big ice-y bits. Shovel in the minty/sweet crushed ice into each of the cups and garnish with a sprig of mint and a dusting of powdered sugar.

MINT JULEP GRANITA

Steps:

• Bring sugar and 1½ cups of water to a boil in a 1-quart saucepan; cook, stirring until sugar is dissolved and a syrup is formed, about 1 minute. Remove from heat and add mint leaves (save sprigs for garnish). Let sit until room temperature, then chill in the refrigerator for 30 minutes. Strain syrup into a 9″ x 13″ baking dish, discarding mint; stir in bourbon and crème de menthe. Cover with plastic wrap and place in the freezer. Stir the mixture every 30 minutes using the tines of a fork, scraping the edges and breaking up any ice chunks as the mixture freezes, until granita is slushy and frozen, about 3 hours. Scoop into chilled julep glass and garnish with fresh mint sprigs.

MINT JULEP

Steps:

• Make the mint syrup: Bring the sugar and 1 cup water to a simmer in a small saucepan over medium heat, stirring until the sugar is dissolved. Remove from the heat and add the mint sprigs, pressing with a wooden spoon to submerge them. Let cool to room temperature, then remove the mint with a slotted spoon and discard. Refrigerate the syrup until chilled, at least 1 hour. (You will have about 1 1/2 cups syrup; cover and refrigerate up to 2 weeks.)
• Make the drink: Put the mint leaves and 1 ounce of the mint syrup in a small glass or julep cup. Muddle with the handle of a wooden spoon until the leaves start to break apart. Stir in the bourbon. Fill the glass with crushed ice. Garnish with a mint sprig.

MINT JULEPS

Steps:

• Combine water, sugar and chopped mint leaves in a small saucepan. Bring to a boil over high heat until the sugar is completely dissolved. Allow syrup to cool, approximately 1 hour. Pour syrup through a strainer to remove mint leaves
• Fill eight cups or frozen goblets with crushed ice and pour 4 ounces of bourbon and 1/4 cup mint syrup in each. (Proportions can be adjusted depending on each person's sweet tooth). Top each cup with a mint sprig and a straw. Trim straws to just barely protrude from the top of the cups. Serve juleps on a silver platter.

MINT JULEP

Steps:

• Place the mint leaves in the bottom of an old-fashioned glass and top with the sugar. Muddle these together until the leaves begin to break down. Add a splash of seltzer water, fill the glass 3/4 full with crushed ice, and add the bourbon. Top with another splash of seltzer, stir, and garnish with a sprig of mint. Serve immediately.

THE PERFECT MINT JULEP

Steps:

• To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of whisky. Dip the bundle again and repeat the process several times.
• To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool.
• To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon.
• Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it's right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to "marry" the flavors.
• To serve the julep, fill each glass (preferably a silver mint julep cup) 1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep.
• When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice. Serve immediately.

MINT JULEP ARNOLD PALMERS

Steps:

• Combine the sugar and 1 cup water in a small saucepan. Bring to a simmer over medium heat, stirring, until the sugar is dissolved. Remove from the heat and add the mint and lemon zest. Transfer the syrup to a liquid measuring cup or bowl, cover and refrigerate until very cold, at least 1 hour.
• Meanwhile, bring 3 cups water to a boil in a saucepan. Add the tea bags, remove from the heat and let steep 10 minutes. Discard the bags, then pour the tea into a 64-ounce jar and refrigerate until very cold, at least 2 hours.
• Strain the syrup into the jar. Add the lemon juice, bourbon and bitters, if using. Refrigerate until ready to serve.
• To serve, pour into glasses filled with crushed ice and garnish with lemon slices and mint sprigs.

MINT JULEP MARGARITA

Steps:

• Place the limes in a cocktail shaker. Sprinkle with the sugar and add the mint leaves. Muddle well, making sure the juice is really extracted from the limes and the sugar has dissolved.
• Add the bourbon, orange liqueur and a couple of ice cubes. Cover and shake well, then strain into a glass. Can be served over ice or straight.
• Top off with seltzer. Garnish with a lime wedge.

APPLE MINT JULEP

Steps:

• Place chopped mint on a double layer of cheesecloth.
• Gather edges of cheesecloth together, and tie securely.
• Place cheesecloth bag and apple juice in a large saucepan; bring to a boil.
• Remove from heat; cover and let cool. Pour into a large pitcher; cover and chill. Discard cheesecloth bag, and stir in lime juice.
• Pour apple juice mixture over ice cubes. Garnish with additional mint sprigs, if desired.
• To make Apple Julep Granita: pour apple juice mixture into a 13- x 9-inch baking dish. Cover and freeze until firm.
• Remove mixture from freezer; scrape entire mixture with the tines of a fork until fluffy.

MINT GRANITA

Steps:

• Bring water, mint, and sugar to a boil in a 1- to 2-quart saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, 3 minutes. Add lemon juice and pour through a fine-mesh sieve, pressing hard on solids and discarding them, then cool.
• Freeze mixture in a 1 1/2- to 2-quart shallow nonreactive metal container, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, 2 to 3 hours. Scrape with a fork to lighten texture, crushing any lumps. Spoon into glasses or bowls.