Made This Recipe? Add Your Photo

Total Time
24hrs 10mins
Prep 24 hrs
Cook 10 mins

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.

Ingredients Nutrition

  • 13 cup sugar
  • 23 cup water
  • 12 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)


  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.