Recipe courtesy of Damaris Phillips
Recipe courtesy of Damaris Phillips
Watch how to make this recipe.
Frozen Lemonade Julep
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- Level: Easy
- Total: 1 hr 10 min (includes chilling time)
- Active: 10 min
- Yield: 8 servings per batch (32 servings total)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 764
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 1 g
- Sugar
- 88 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 10 mg
- Level: Easy
- Total: 1 hr 10 min (includes chilling time)
- Active: 10 min
- Yield: 8 servings per batch (32 servings total)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 764
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 1 g
- Sugar
- 88 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 10 mg
Ingredients
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Directions
- 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.
