This Mint Julep Recipe is a classic for the family – with and without alcohol. Serve it on warm days or at parties. All you need is fresh mint and a little creativity.
One of the great plants I picked up at The Home Depot was a Spearmint Plant. There are many plants in the Mint Family (Lamiaceae) and not all of them are perennials not all of them are invasive. I’m strictly talking about Mint.
Fresh mint in your home
I picked this Spearmint plant out because it’s so versatile. I can make a simple syrup with it for drinks and desserts. Or make a salad dressing with it. Or pair it up with a spicy pepper dish to cool the flavor a bit.
There are so many recipes for it. I’ve even put it into sugar to make special Mint Chocolate Chip Cookies! Oh, so good! In Celebration of the upcoming Kentucky Derby, I’ve taken my mint and made two versions of a Mint Julep.
A Traditional Mint Julep recipe and an alcohol-free version that I really enjoyed! Serve them in style in typical julep cups.
Mint Juleps – 2 versions
- 2 tsp Sugar
- 2 Tbsp Water
- 4 oz. Bourbon
- 6 Sprigs of Mint
- 1 Quart Ginger Ale or Ginger Beer
- 1 C Lemon Juice
- ½ C Sugar
- ½ C Water
- crushed ice
- 10 Mint Springs
Mint Julep With Alcohol
- Mix sugar and water and muddle with mint (reserving one sprig) until sugar is dissolved and the mint oils are released.
- Leave for a few minutes then transfer to a Collins Glass or a more traditional Silver Cup.
- Add crushed ice to the glass, and stir in the bourbon. Top with more ice and the reserved mint sprig.
Mint Julep Without Alcohol
- Rinse mint leaves and remove any thick stems. Set aside. Put ginger ale in the refrigerator to chill.
- Mix lemon juice, sugar, and water in a small saucepan. Heat and stir until sugar is dissolved. Chill.
- Pour chilled lemon juice mixture over mint leaves and refrigerate for 30 – 60 minutes.
- In a large pitcher mix lemon juice-mint mixture, ginger ale, and ice. Stir vigorously until the pitcher is frosted and serve.
Nutrition information isn’t always accurate.Share Pin Tweet (X) Email
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