Top Review by Debber
My 12 yo DD made this for her annual 4-H Foods Revue as part of her assigned category for a "Kentucky Derby Day Brunch/Tea". This was the first julep either of us has tasted. While I found the lemon and mint a nice combination, I didn't care for the syrupy sweetness so much. I believe having some bourbon or even brandy would definitely cut the sugar! Of course, 4-H'ers wouldn't be serving that, :-) so we didn't add it, but I sure would for a home-serving of it! I would make again, but with less sugar and more lemon and gingerale. I can see how it would certainly be refreshing in the hot summertime (we had it in April) under the shade of a leafy tree, looking out across the verandah! We added several lemon zest strips to the bottom of the glass--which the judge thought was a nice touch, too--with a lemon slice notched to the edge of the glass for a sunny burst of color.
- 4 -5 mint sprigs
- 1 1⁄2 cups sugar
- 2 cups cold water
- 3⁄4 cup lemon juice
- 1 1⁄2 quarts ginger ale
- thinly sliced lemon (to garnish)
Directions See How It's Made
- rinse mint and discard stems.
- Mix sugar, water, and juice in medium bowl.
- Stir in mint leaves.
- Let stand 30 minutes.
- Fill large pitcher with ice.
- Strain liquid over ice.
- Add ginger ale and lemon slices.
- Serve in tall glasses with lemon slices to garnish.