Frozen Lemon Mint Juleps

1. 1

   Combine the bourbon and spearmint in a large pitcher, cover and chill for at least 12 hours.

2. 2

   Remove the zest from the lemon in strips with a vegetable peeler and cut away any white pith (the pith imparts a bitter flavor).

3. 3

   In a small saucepan over moderately-low heat, combine the zest, 1/2 cup water and the sugar.

4. 4

   Bring up to boil and cook until the liquid gets all syrupy, about 8 minutes.

5. 5

   Remove from the heat and let steep 30 minutes.

6. 6

   Remove the zest and add the juice from the lemon.

7. 7

   Pour half the mint-infused bourbon, half the lemon syrup and enough ice to reach up to the top of the blender and puree until smooth.

8. 8

   Carefully divide it among 3 goblets and repeat with the remaining ingredients.

9. 9

   Garnish each with a sprig of mint and enjoy!

10. 10

    What Makes This Recipe Really Sing: Really try and find fresh spearmint leaves.

11. 11

    The flavor is so different from regular mint leaves that you normally use.

12. 12

    BYOC: How about a Maraschino cherry?

13. 13

    They are such a fun throwback garnish.

* Per serving · 4 servings · Values may vary.

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