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Mint Julep

 Mint Julep
Our home economists know it wouldn't be Kentucky Derby Day without Mint Juleps! They even offer a nonalcoholic version that tastes just as great.—Taste of Home Test Kitchen, Greendale, Wisconsin
10 ServingsPrep: 30 min. + chilling

Ingredients

  • MINT SYRUP:
  • 2 cups sugar
  • 2 cups water
  • 2 cups loosely packed chopped fresh mint
  • EACH SERVING:
  • 1/2 to 3/4 cup crushed ice
  • 1/2 to 1 ounce bourbon
  • Mint sprig

Directions

  • 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. Yield: 10 servings (2-1/2
  • cups syrup).
Nutritional Facts: 1/3 cup equals 197 calories, trace fat (trace saturated fat), 0 cholesterol, 6 mg sodium,

2 of 2

Mint Julep (continued)

Nutritional Facts: 42 g carbohydrate, 1 g fiber, 1 g protein.