Note to self: Do not walk into the grocery store sipping on a mint julep. The security guard will probably start following you around, especially if you’re stuffing bottles of bourbon into your basket. Mint julep popsicles on the other hand . . . now that’s a different story. To be honest, I didn’t know how these pops would turn out. There aren’t many ingredients to play around with in a mint julep, so getting the proper ratios was essential. I used demerara sugar for a little added complexity, a ton of fresh mint, and just enough bourbon to whet the palate. Don’t worry, I’ll still be mixing up the mint juleps this weekend. Oh, and my Derby Day prediction . . . California Chrome (how can you pass on that name?). You’re welcome.
Ingredients (makes 8 – 10 popsicles):
- 2 1/2 cups water
- 1 cup demerara sugar
- 1 cup mint
- 1/3 cup bourbon
Add sugar and water to a medium sauce pan over medium-low heat and stir until the sugar completely dissolves.
Once the sugar has dissolved, turn off the heat and add the fresh mint. Using a muddler or wooden spoon, lightly muddle the mint. Let steep until the mixture has cooled to room temperature (~45 minutes). Once cooled, strain through a fine mesh strainer.
Add the bourbon and stir to combine, then pour into your popsicle molds. Place in the freezer. Check back after about 45 minutes (depending on the temperature of your freezer) and add your popsicle sticks. Keep in the freezer until frozen solid.
Once the popsicles have frozen and you’re ready to enjoy, carefully remove them from the molds.
Pair with a couple strong mint juleps . . .
. . . and enjoy!!
Happy Derby Day!!
(images by HonestlyYUM)