MINT JULEPS
Sit on the front porch in your rocking chair on a sultry afternoon and sip on one or two of these. The proper way to serve a mint julep is in a frozen silver goblet, but you can use glasses instead--just use the most elegant ones you have! You can make the syrup ahead of time and store it in the refrigerator for whenever the julep mood strikes you.
Provided by jenn
Categories Drinks Recipes Cocktail Recipes Whiskey Drinks Recipes
Time 25m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 473 calories, Carbohydrate 50.3 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 3 mg, Sugar 50 g
MINT JULEP JELLY SHOTS
This derby day, hold the crushed iced and get your julep fix with a jiggly, boozy shot.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 16 shots
Number Of Ingredients 7
Steps:
- Put a medium bowl in the freezer to chill.
- Sprinkle the gelatin evenly over 1 cup cold water in a medium saucepan. Let sit until the gelatin softens, about 5 minutes. Stir the mixture, and add the mint leaves and granulated sugar. Cook over medium-low heat, stirring gently, until the sugar and gelatin are dissolved completely, about 5 minutes (don't let the mixture come to a boil). Strain the mixture through a fine-mesh strainer into a medium bowl placed over an ice bath, pressing the mint with the back of a spoon to extract all the juices. Stir in the bourbon, and refrigerate, stirring occasionally, until the gelatin begins to thicken, about 15 minutes.
- Place sixteen 1-ounce disposable plastic or paper cups on a small rimmed sheet pan. Put 1 medium mint leaf into each glass. Divide the gelatin mixture evenly among the glasses, totally submerging the mint leaves (they will float to the top). Refrigerate the shots until completely set, about 3 hours. (These can be done a day ahead.)
- Pour the cream and confectioners' sugar into the chilled bowl. Beat the mixture with a large whisk until medium peaks form. Gently fold in the liqueur with a rubber spatula. (This step can be done a day ahead; refrigerate the whipped cream in an airtight container.) Serve the shots cold, topped with whipped cream.
MINT JELLY
A traditional mint jelly made from fresh mint.
Provided by HYACINTH
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Yield 32
Number Of Ingredients 6
Steps:
- Rinse off the mint leaves, and place them into a large saucepan. Crush with a potato masher or the bottom of a jar or glass. Add water, and bring the mint to a boil. Remove from heat, cover, and let stand for 10 minutes. Strain, and measure out 1 2/3 cups of the mint.
- Place 1 2/3 cups mint into a saucepan. Stir in the lemon juice and food coloring. Mix in the sugar, and place the pan over high heat. Bring to a boil, stirring constantly. Once the mixture is boiling, stir in the pectin. Boil the mixture for a full minute while stirring constantly. Remove from heat, and skim foam off the top using a large metal spoon. Transfer the mixture to hot sterile jars, and seal.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Nutrition Facts : Calories 85.6 calories, Carbohydrate 22.1 g, Fiber 0.1 g, Sodium 0.8 mg, Sugar 21.9 g
MINT JELLY
Mint jelly is a classic accompaniment to lamb and is particularly well suited to the simple flavors of Roasted Leg of Lamb.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Blend mint and the water in the jar of a blender until mint is finely chopped. Transfer to a saucepan; bring to a boil. Remove from heat; let steep 45 minutes. Strain mixture through a fine mesh sieve into bowl; reserve liquid (1 3/4 to 2 cups). Discard mint.
- Return liquid to saucepan; add lemon juice and sugar. Bring to a boil; cook 1 minute. Add pectin, and return to a boil; cook 1 minute. Remove from heat; stir in food coloring. Skim surface. Transfer to a large container; let cool completely. Cover; let chill overnight. Transfer to a serving dish, or store in refrigerator for up to 5 days.
MINT JULEP
This classic southern cocktail is still a must on Derby Day and summer soirees. Refreshing and strong, this mint julep will be an instant classic.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 5
Steps:
- Combine sugar, lemon juice, and mint leaves in a pitcher. Crush well with a wooden spoon. Add ice and bourbon and mix well. Pour into silver tumblers, garnish with mint sprigs, and serve.
MINT JULEP PUNCH
Especially suitable for a Kentucky Derby party, but good any time. Preparation time does not include chilling time. Makes 5 1/2 quarts; number of servings assumes 5 oz punch cups.
Provided by echo echo
Categories Punch Beverage
Time 10m
Yield 32 serving(s)
Number Of Ingredients 10
Steps:
- Combine the jelly and 2 cups water in a saucepan and heat, stirring, over low heat until the jelly melts.
- Let cool.
- Add the bourbon, juices and 2 cups water and chill in the refrigerator.
- To serve, pour the juice mixture over ice in a punch bowl.
- Slowly pour in 7-Up, stirring gently.
- Garnish with lime slices and fresh mint leaves, if desired.
FESTIVE MINT JELLY
This festive-looking jelly from Naomi Giddis of Two Buttes, Colorado, can be served with lamb or used as a dessert topping. With its bright-green color, the jelly makes a great gift, too.
Provided by Taste of Home
Time 25m
Yield 11 half-pints.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring water and mint to a boil. Remove from heat; cover and let stand 15 minutes. Strain, reserving 3-1/3 cups liquid (discard remaining liquid)., In a Dutch oven, combine sugar, lemon juice, food coloring and reserved liquid. Bring to a boil; cook and stir 1 minute. Add pectin; return to a boil. Cook and stir 1 minute. Remove from heat; let stand 5 minutes., Skim off foam. Ladle hot liquid into hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars in canner with simmering water ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 62 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
MINT JELLY
One whiff is all it takes to tell what we grow on our farm-peppermint! Harvesting 300 acres is hard work, by the invigorating scent keeps our taste buds tuned for minty treats. I use fresh mint or mint oil frequently in my cooking and baking. Try this aromatic jelly on lamb or oven-fresh biscuits.-Kandy Clarke, Columbia Falls, Montana
Provided by Taste of Home
Time 30m
Yield about 6 half-pints.
Number Of Ingredients 7
Steps:
- In a Dutch oven, bring mint and water to a boil. Boil for 1 minute. Remove from the heat and pour though a fine sieve, reserving mint liquid. Discard leaves. , Return liquid to pan. Add the sugar, vinegar and butter; bring to a boil, stirring constantly. Quickly add contents of both pectin pouches; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Add food coloring. , Carefully ladle into hot sterilized half-pint jars, leaving 1/4-in. head space. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. , Or, cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. (Refrigerate for up to 3 weeks or freeze for up to 12 months.)
Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 31g carbohydrate (30g sugars, Fiber 0 fiber), Protein 0 protein.
KENTUCKY MOCK MINT JULEP
Make and share this Kentucky Mock Mint Julep recipe from Food.com.
Provided by Lady of shallot
Categories Beverages
Time 35m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- rinse mint and discard stems.
- Mix sugar, water, and juice in medium bowl.
- Stir in mint leaves.
- Let stand 30 minutes.
- Fill large pitcher with ice.
- Strain liquid over ice.
- Add ginger ale and lemon slices.
- Serve in tall glasses with lemon slices to garnish.
MINT JULEP JELLY
Steps:
- Combine bourbon, water, and sugar in double boiler over medium heat. Stir until sugar is dissolved. Remove from heat; add Certo. Pour into sterilized jars. Add mint sprig to each jar and seal.
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Reviews 1Servings 12Cuisine SouthernCategory Cocktail
- Once gelatin has softened, add sugar and mint leaves. Stir to combine. Place over low heat for about 5 minutes, or until sugar is dissolved. Stir gently occasionally during this time. Do NOT let mixture boil. Gelatin will not set up right if it does.
- Pour through a fine-mesh sieve into the refrigerated bowl. Press on mint leaves to get any liquid out. Stir bourbon into the mixture.
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