As I write this week’s newsletter, I am distracted by The Clovers 1952 R&B hit “One Mint Julep”, it is a very catchy little ditty. Focus Shelly, Focus….
I am sure you have figured out that today’s lesson is all about the Mint Julep and how to take this classic cocktail and make it into a yummy frozen dessert.
The Mint Julep is a cocktail with a very long and sorted history. The word Julep is a derivative the Spanish Arabic word Julepe. Early English juleps were primarily medicinal, lightly alcoholic, and often contained camphor. In the United States the first reference of the word julep can be dated back to 1770. At this time, it was considered a prescription drink as can be found in the 1784 Medical Communication “sickness at the stomach, with frequent retching, and, at times, a difficulty of swallowing. I then prescribed her an emetic, some opening powders, and a mint julep.” In his 1803, London published, book John Davis describe a julep as "a dram of spirituous liquor that has mint steeped in it, taken by Virginians of a morning."
Throughout the years a Julep has been made with rum, brandy, cognac, genever and whisky. Today, the most popular version of the Mint Julep is made with four simple ingredients Bourbon, Sugar, Water, and Fresh Mint and poured over crushed ice. This version was made popular at the Kentucky Derby, in 1938 and over 120,000 Juleps are poured over this two-day event.
Unlike other bourbon-based cocktails the Mint Julep is a light and refreshing cocktail meant for sunny days which is why this recipe intrigued me so much. I don’t believe one could go wrong taking an already scrumptious cocktail and making it into a summertime dessert.
Mint Julep Frozen Yogurt
Ingredients
• 3/4 cup bourbon, divided
• 1/2 cup fresh packed mint leaves
• 1 cup sugar
• 3 cups plain, lowfat yogurt
• 1/2 teaspoon peppermint extract (optional)
Instructions
In a small saucepan over medium heat, combine 1/2 cup of the bourbon, mint leaves and sugar. Bring to a boil, reduce heat and simmer until the sugar is dissolved and the mint has infused into the bourbon, about 10 minutes. For better minty flavor, try tearing or muddling the mint leaves before boiling to release some of the natural oils.
In a mixing bowl, combine the bourbon mixture, yogurt and peppermint extract, if using (only use if your mint leaves are weak, the flavor of the mixture should just be slightly minty, but mint varies from batch to batch). Chill mixture until completely cold, about 2 hours.
Freeze in a large bowl, stirring every 10-15 minutes until frozen. This method will result in an icier frozen yogurt.
Don’t forget your fancy hat!
The Well Heeled Libationist