Lemon Mint Julep
From Martha Stewart [1]
Ingredients
- 17 lemons
3 1/2 cups sugar
32 sprigs mint
Crushed ice
3 cups Kentucky bourbon
Directions
- 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, 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.
Makes 16.
*Be sure to remove the stickers from the fruit before adding to the syrup.
I made 1/4 of the recipe. I used the juice from four lemons and combined 3/4 cup each of sugar and water to make the syrup.
Information
- Category
- Drinks, Cocktails