Spearmint Juleps Food

MINT JULEP

Steps:

• For syrup, combine the sugar, water and chopped mint in a large saucepan. Bring to a boil over medium heat; cook until sugar is dissolved, stirring occasionally. Remove from the heat; cool to room temperature. , Line a mesh strainer with a double layer of cheesecloth or a coffee filter. Strain syrup; discard mint. Cover and refrigerate syrup for at least 2 hours or until chilled., For each serving, place ice in a metal julep cup or rocks glass. Pour 1/4 cup mint syrup and bourbon into the glass; stir until mixture is well chilled. Garnish with mint sprig.

FROZEN LEMON MINT JULEPS

Steps:

• Combine the bourbon and spearmint in a large pitcher, cover and chill for at least 12 hours.
• Remove the zest from the lemon in strips with a vegetable peeler and cut away any white pith (the pith imparts a bitter flavor).
• In a small saucepan over moderately-low heat, combine the zest, 1/2 cup water and the sugar. Bring up to boil and cook until the liquid gets all syrupy, about 8 minutes. Remove from the heat and let steep 30 minutes. Remove the zest and add the juice from the lemon.
• Pour half the mint-infused bourbon, half the lemon syrup and enough ice to reach up to the top of the blender and puree until smooth. Carefully divide it among 3 goblets and repeat with the remaining ingredients. Garnish each with a sprig of mint and enjoy!
• What Makes This Recipe Really Sing: Really try and find fresh spearmint leaves. The flavor is so different from regular mint leaves that you normally use.
• BYOC: How about a Maraschino cherry? They are such a fun throwback garnish.

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.

KENTUCKY DERBY MINT JULEPS

Steps:

• The day before serving, or even earlier, put the julep cups in the freezer. Put the water and sugar in a small saucepan, bring to a boil without stirring, and boil for 2 minutes, or until sugar is completely dissolved.
• Put the mint leaves in a glass jar or cup, pour the slightly cooled syrup over them, let cool, then cover and refrigerate for 12 hours or longer. When ready to use, strain out the mint leaves.
• Half an hour before serving, pack the julep cups tightly up to the rim with crushed ice and return them to the freezer.
• For each julep pour 3 ounces of bourbon over the ice, followed by two teaspoons of mint syrup. Do not stir or agitate. Use a cloth to hold each cup by the rim so as not to disturb the frost. Use a short straw or a chopstick to make a hole in the ice on the side of the cup and insert a sprig of mint. Serve immediately, preferably on a silver tray.

SPEARMINT JULEPS

Steps:

• Combine bourbon and mint in a large pitcher, cover, and refrigerate 12 hours or up to 1 day. Strain, discarding mint. Add sugar, stirring to dissolve. Divide julep mixture among 4 ice-filled glasses. Garnish each with a mint sprig.