Mint-Juleped Fruit Salad
May 6th, 2007
Yesterday, during The Kentucky Derby, we sipped on Mint Juleps and cheered for our horses. Today we woke up to left over Mint Julep Syrup, a few handfuls of fresh mint, a tiny bit of bourbon, and a bowl full of perfectly ripened fruit. Together they made the very best “Day After The Derby Breakfast.
The recipe is simple…
Fresh sliced fruit, a drizzle of Mint Julep Syrup, and a splash of bourbon tossed gently in a bowl.
Plate and serve with fresh mint leaves.
Of course, you may always chase this down with another Mint Julep…
Wow – what a combination!
Excellent idea! Now I know what to do with my leftover mint syrup.
Do you have a different recipie for mint juleps? I do not see from the other recipie how you guys got a syrup. Also would it make a huge difference if I uses Jack Daniels? I have heard of Julepes but never really tried it. I wanna give it an authentic shot! Mahalo…
Hey Avi,
The typical mint syrup consists of 2 cups water, 2 cups sugar and a handful of mint.
Boil the water and sugar (stirring constantly) until sugar is dissolved. Add your mint and let cool. Once cool, refrigerate for 24 hours.
This recipe can be halved if necessary.
Sounds like my father-in-law would love this. Maybe I could get away with making it for mother’s day — Huh? Yah, my m-i-l would love it, too. Great idea!