Frozen Lemonade Julep Recipes

Steps:

• Reserve 1 lemon for garnish. Remove wide strips of zest from 2 lemons with a vegetable peeler (do not remove the pith). Juice enough of the lemons to make 2 cups lemon juice.
• Add the lemon zest strips, sugar and 1 1/2 cups water to a medium saucepan and bring to a boil, stirring until the sugar is dissolved. Turn off the heat and stir in 1/2 teaspoon salt. Discard the zest strips and let cool for 15 minutes.
• Pour the simple syrup into a pitcher and stir in the lemon juice and 2 cups cold water. Divide the mixture among three 12-compartment ice cube trays and freeze until solid, 8 hours and up to overnight. (The ice cubes will not be as solid as ice.)
• Add the lemonade cubes and 1/2 cup cold water to a blender and blend, stopping the blender and stirring as needed, until the mixture is smooth and pourable. Pour the lemonade slushie into four 8-ounce glasses. Slice 4 thin slices from the reserved lemon and garnish each glass with a lemon slice.

Steps:

• In a small saucepan, combine the water, sugar and 1 tablespoon of chopped mint. Stir and bring to a boil. Cook until sugar has dissolved, then remove from heat and set aside to cool. After about an hour, strain out mint leaves.
• Fill 2 cups or frozen goblets with crushed ice. Pour 1/2 of the lemonade into each glass and top with a splash of the sugar syrup. Garnish each with a mint sprig and a straw. Serve on a silver platter.

Steps:

• Pour bourbon, lemon juice, simple syrup, and mint leaves into a blender; blend on high until combined. Add ice; blend until juleps have a slushy consistency. Divide among serving glasses.

Steps:

• Simple Syrup: Heat sugar and water in saucepan over low flame until sugar is completely dissolved. (Simple syrup can be stored in sealed container in refrigerator for up to 2 weeks.)
• In a mixing glass, gently muddle the mint leaves, simple syrup and lemon juice. Fill pint glass with ice. Shake all ingredients well and strain using a spring strainer over fresh ice. Top with club soda and garnish with mint leaves and a lemon wheel.

Steps:

• In a small saucepan over medium heat, add the honey, lemon juice and water and stir to dissolve. Bring to a simmer and remove from the heat. Set aside to cool slightly (or put it into a shallow pan), then cool completely in the freezer, 30 minutes to 1 hour (but you can leave it longer because it's ok if it freezes).
• When the syrup is cold, add 1 cup to a blender with 12 ounces (1 1/2 cups) Bourbon and 1 bunch mint. Add 2 to 4 cups of ice, depending on how strong and thick you want the slushies. Blend until the mixture is thick and frozen like a smoothie.
• Divide among 8 small glasses (or 4 tall) and garnish with lemon slices and a sprig of mint. Repeat the process in 3 more batches with remaining ingredients.

Steps:

• Combine the bourbon and spearmint in a large pitcher, cover and chill for at least 12 hours.
• Remove the zest from the lemon in strips with a vegetable peeler and cut away any white pith (the pith imparts a bitter flavor).
• In a small saucepan over moderately-low heat, combine the zest, 1/2 cup water and the sugar. Bring up to boil and cook until the liquid gets all syrupy, about 8 minutes. Remove from the heat and let steep 30 minutes. Remove the zest and add the juice from the lemon.
• 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. Carefully divide it among 3 goblets and repeat with the remaining ingredients. Garnish each with a sprig of mint and enjoy!
• What Makes This Recipe Really Sing: Really try and find fresh spearmint leaves. The flavor is so different from regular mint leaves that you normally use.
• BYOC: How about a Maraschino cherry? They are such a fun throwback garnish.