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- 3/4 cup (lightly packed) fresh mint leaves (from about 2 small bunches)
- 1 tablespoon crème de menthe
- 1 teaspoon minced fresh mint leaves
Combine first 3 ingredients in heavy large sauce pan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Pour into medium bowl. Refrigerate until cold, about 2 hours.
Strain mint syrup through sieve set over bowl, pressing on mint leaves. Discard mint leaves. Mix bourbon, crème de menthe and minced mint leaves into mint syrup. Process sorbet mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 2 hours. DO AHEAD Can be prepared 2 days ahead; keep frozen.
Freeze 4 parfait glasses for 1 hour. Scoop sorbet into frozen glasses. Garnish with mint sprigs; serve immediately.
To make this into a granita, mix an additional 1/2 cup water into sorbet mixture. Freeze until semifirm, whisking occasionally, about 3 hours. Cover and freeze until solid, at least 6 hours or overnight. Using fork, scrape surface of granita to form crystals. Scoop crystals into frozen glasses; serve immediately.
Mint Julep Sorbet
The second recipe I’d like to share from Off the Eaten Path is from one of my favorite Chapel Hill restaurants, Crook’s Corner. Crook’s Corner is a hidden treasure, famed for their shrimp and grits and creative approach to Southern cuisine. Their honeysuckle sorbet has become a favorite in this house, so when I saw this recipe for mint julep sorbet I knew immediately I had to make it.
Not surprisingly, this recipe did not disappoint. Subtle, sweet, and perfectly well rounded, it was everything you want in a summery sorbet. In addition it was a breeze to make, which is important these days when my hot kitchen is the last place I want to be. We will be repeating this sorbet throughout the summer.
Mint Julep Sorbet
Source: Crook’s Corner, recipe from Off the Eaten Path
4 cups mint, tightly packed
Boil water and sugar to dissolve sugar. Cut heat and put the mint and zest in the pot. Cover and steep 15 minutes.
Strain. Add lemon juice and chill 2 hours. Freeze in ice cream maker. Serve immediately or freeze.
So, you know about mint juleps, right?
The classic Mint Julep is a delightfully refreshing muddle of bourbon, mint, and sugar over lots of crushed ice, and it's the traditional drink to drink while watching horses run very fast at the Kentucky Derby. Preferably out of a fancy silver julep cup, while wearing an enormous fancy hat.
AND: The great thing about bourbon and mint is that they also combine to make amazing desserts (why stop at getting tipsy when you can give yourself a julep-inspired sugar high, too?) So, between the Kentucky Derby on May 4 and National Mint Julep Day on the 30th, you should probably just eat these all month long.
Matcha Green Tea Snowballs from Lord Byron&rsquos Kitchen
Do you want an easy no-churn sorbet? This Green Tea Sorbet is easy to make. This Green Tea sorbet is that is is not made in an ice cream machine.
Talk Derby to Me: Mint Julep Sorbet
Mint Julep Sorbet is a fun addition to your Kentucky Derby party menu.
- 1 cup sugar
- 2 cups water
- 1/2 cup packed fresh mint leaves
- 1/4 cup bourbon
- 1/4 cup club soda
- Mint sprigs for garnish
Combine sugar, water, and mint leaves in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat and cool to room temperature.
Add the bourbon and club soda to the cooled syrup, stirring until combined.
Freeze mixture according to manufacturer’s directions in an ice cream freezer. Place sorbet in a freezer-safe container and allow mixture to freeze for 4 hours before serving. Garnish with fresh mint sprigs.
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10 Refreshing Mint Desserts
1. Mint-Julep Sorbet with Strawberries
Cool off with a few spoonfuls of the frozen version of this popular summer drink, which combines honeydew melon, strawberries, mint, lemon juice and bourbon (optional, of course).
2. Mint Brownie Sundaes
This sundae takes the cake, so to speak, stacking an Andes mint chip&ndashfilled brownie with peppermint ice cream, hot fudge and whipped cream.
3. Frozen Thin-Mint Grasshopper Pie
Thick and creamy, this luscious pie pairs melted thin mint candies and whipping cream with a marshmallow topping infused with crème de cacao and crème de menthe.
4. Chocolate-Mint Cake
Sweet and smooth, this creation is the perfect combination of devil's food cake, semisweet chocolate and cream cheese with a vanilla-mint frosting.
5. Mint Fudge Pie
Ready-made pie crust and fudge brownie mix cut down on the time required to concoct this winning pie that's filled with mint patties and whipping cream.
6. Chocolate Mint Triangles
A nice snack-size dessert, these cake-like, chocolaty sandwiches are made with a dreamy filling of marshmallow cream, butter and mint.
7. Chocolate-Mint Cream Cheese Pie
Perfect for any chocolate lover, this pie layers semisweet chocolate chips, cream and cream cheese in a crust of Mint 'n Creme Oreo cookies.
8. Frozen Peppermint Chocolate Cake
This cool cake has it all, from a fudge brownie crust to peppermint ice cream center and whipped cream topping with crushed mint candy.
9. Peppermint Patty Squares
Satisfy your sweet cravings with these delicate-looking squares, made with a chocolate cookie crust and York Peppermint Patties.
10. Mint Chocolate Ice Cream Pie
It's hard to believe only three ingredients&mdashmint creme&ndashfilled cookies, chocolate sauce and mint chocolate chip ice cream&mdashare needed to make this irresistible pie.
Holiday Mint Julep with Bourbon Cranberry Sauce - As seen on Food Network's 2017 Holiday Baking Championship!
Recipe Courtesy: Jen Barney, Meringue Bakery
Chilled cranberry sorbet with a hint of orange
Get your Cran on with these deliciously "berry" red pops!
Cranberry Brittle with Grilled Pineapple
Sweet pineapple with a touch of that summer grilled taste!
Cranberry & Strawberry Cup
A light and refreshing finish to your favorite entree!
Bucky Badger Cranberry Sundae
Layer upon layer of cranberry sauce and creamy vanilla ice cream topped with whipped cream.
Cranberry Fruit Dip
A fluffy cranberry-orange fruit dip perfect for strawberries, apples, oranges or pineapple dipping.
Tasty cranberry bars made with fresh cranberries and chopped nuts and topped with a sweet cream cheese frosting.
Rich cranberry pudding made from fresh cranberries and sweet molasses.
Light and fluffy cranberry sherbert made from scratch with fresh cranberries and lemon juice.
Cranberry Ice Cubes
A refreshing way to add some flavor to a plain glass of water.
A cool, light and tasty dessert filled with the fresh taste of cranberries and citrus flavors.
Cran-Raspberry Sherbet Mold
A flavorful, fruity gelatin mold made with refreshing sherbert, lemon juice and cranberry sauce.
Pistachio Cranberry Fudge
Rich fudge loaded with chocolate, marshmallows, pistachio nuts and cranberries.
How to Preserve Mint for Desserts
Drying mint is easy.Simply hang in bunches and dry. Use 1/3 less dried mint for the fresh mint called for in recipes. This may or may not always work. It doesn&rsquot always work well to leave the bits of dried mint in cookies for example. Creaming dried mint with butter isn&rsquot likely to turn out as delightful. It will work great for things that are infused and then the mint strained out, however.
Make and freeze compound butter. Add 1/2 cup chopped fresh mint to 1/2 cup of softened butter. Mix well. Then wrap in waxed paper and freeze. When you&rsquore ready to make this winter simply thaw and proceed with the recipe.
Candy fresh mint leaves. While these candied leaves aren&rsquot used directly in recipes, they make a beautiful, edible decorative touch to baked goods all winter long.
Mint Julep Cupcakes Recipe
Mint Juleps are a “must serve” at any Kentucky Derby party, right? Well, now there’s another fun way to serve this traditional Derby favorite: sweeten up the party with tasty Mint Julep Cupcakes – cleverly garnished with short straws and fresh mint leaves, of course!
We made these cupcakes for a local news segment today… and they were a hit! The recipe is adapted from Cooking & Booking and was first discovered via YumSugar. Even though the recipe calls for a full cup of alcohol, (1/2 c each Creme de Menthe and bourbon or whisky), the flavor of the cupcakes isn’t strong on the alcohol at all. Instead, it’s more of a sweet, buttery vibe with a subtle minty kick. Bake them in silver foil cupcake liners for that “silver julep cup” vibe. (Full recipe below. Enjoy!)
1 cup butter
2 cups sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon mint extract
2 3/4 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup bourbon (or whiskey)
1/2 cup Creme de Menthe
3 cups sifted powdered sugar
1/2 teaspoon salt
1 teaspoon mint extract
2 teaspoons vanilla extract
1 stick unsalted butter, melted
Preheat the oven to 350º F, and grease or line 30 cupcake cups.
Combine salt, baking powder, and 1 3/4 cups of the flour. Beat butter, sugar, eggs, and extracts in a large mixing bowl until creamy. Gradually beat in the flour mixture. Add the milk and liquors to the batter, then the rest of the flour (1 cup). Mix as little as possible, just until the batter comes together. Divide the batter evenly among the cupcake cups. Bake for 25-30 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.
Combine the powdered sugar, salt, extracts and melted butter and beat until creamy. Gradually add milk until the texture is right for piping. When the cupcakes are completely cool, pipe or spread the icing on top. Garnish with cake sparkles or sprinkles, a straw (trimmed to size), and mint leaves.
Mint Julep-Inspired Treats for Derby Day
TIP: Replace vanilla extract with bourbon for frosting that packs a punch.
Simmer 1 cup each water and granulated sugar, 1 bunch fresh mint and 1 piece lime peel in small saucepan over medium heat, stirring, 5 minutes or until sugar dissolves. Remove from heat let stand 10 minutes. Then strain into a liquid measuring cup through a fine-mesh sieve.
Make your favorite vanilla cupcakes, from scratch or a mix (I love the yellow cake recipe in the Good Housekeeping Great Baking cookbook)! While cupcakes are still warm, poke with a toothpick and brush with the mint simple syrup. Make our favorite cream cheese frosting recipe, replacing 1 teaspoon vanilla with bourbon. Frost cupcakes once cool. Garnish with mint leaves and thinly sliced lime peel.
These individual panna cottas, served in ramekins, are perfect for your next outdoor party.
Sprinkle 1 package unflavored gelatin over 3 tablespoons cold water. Heat 1 1/2 cups whole milk, 1 cup heavy cream, 1/3 cup granulated sugar, 2/3 cup mint leaves, 1 1/2 teaspoon bourbon and 1/8 teaspoon salt on high until just bubbling, stirring, until sugar dissolves.
Remove from heat strain into clean bowl and stir in gelatin mixture. Divide among 8 lightly greased 4-ounce ramekins. Refrigerate at least 4 hours or up to 1 day. Run pairing knife around sides of cups invert each onto a small serving plate. Garnish with mint sprigs.
For a kid-friendly treat, simply leave out the bourbon.
Blend 1 cup vanilla ice cream, 1/4 cup milk, 1/4 cup packed mint leaves and 1 tablespoon bourbon in blender until smooth. Pour into a chilled glass and garnish with a paper straw.
Note: Use a julep glass instead, if you have one!
Get your fill of southern comfort flavors with bourbon, mint, and pecans.
In medium bowl, whisk 1 cup flour, 2 teaspoons baking powder and 3/4 teaspoon salt. In large bowl, whisk 6 tablespoons melted butter, 1 3/4 cup packed light-brown sugar, and 1 tablespoon bourbon and 2 teaspoons vanilla extract. Stir in 2 lightly beaten eggs. Add flour mixture and 1 cup coarsely chopped pecans and stir until combined.
Spread batter in greased 13-by-9-inch pan lined with parchment paper. Bake in 350 degree G oven 20 to 25 minutes, or until toothpick comes out almost clean. Let cool 10 minites.
Meanwhile, melt 1 cup white chocolate chips, 1 1/2 teaspoons canola oil and 1 teaspoon pure peppermint extract in microwave 20-second intervals, stirring, until smooth. Spread on cooled blondies.
This semi-frozen dessert is perfect for those warmer, spring days.
Microwave 1/3 cup granulated sugar and 1/4 cup water in medium bowl on High 20 seconds stir until sugar dissolves. Whisk in 3 1/2 cups limeade, 1/4 cup fresh lime juice, 2 tablespoons bourbon and 1 cup mint leaves let sit 15 minutes.
Pour into a 13-by-9-inch metal baking dish through a fine-mesh sieve cover with plastic wrap and freeze at least 4 hours or overnight. Scrape granita into pieces with the back of a spoon. Serve in chilled glasses.