Mint Julep Fruit Cup

Submitted by Chef Regina V. Smith

"This recipe is from the May 1991 issue of Gourmet Magazine. The magazine suggests serving this as part of a southern inspired brunch. You will need to allow yourself enough time to make a sugar syrup and allow it to cool (You could do this the day before.) Allow the fruit to marinate in the bourbon mixture for at least 2 hours, preferably overnight."

 

• Ready In: 24hrs 10mins
• Ingredients: 6
• Serves: 4

ingredients

• 1⁄3 cup sugar
• 2⁄3 cup water
• 1⁄2 cup Bourbon
• 2 tablespoons of fresh mint, minced
• 4 cups fresh fruit, such as orange sections, seedless grapes, sliced strawberries and sliced peaches
• mint sprig (to garnish)

directions

1. In a small saucepan comine the sugar and the water. Bring to a boil, stirring until the sugar is disolved, and simmer it for 4 minutes. Let the sugar syrup cool.
2. In a large bowl, stir togehter the sugar syrup, bourbon, minced mint and the fruit, and chill the fruit, covered, stirring it 2 or 3 times, for 2 hours or overnight.
3. For service, garnish the fruit with the mint sprigs.