Mint Julep Fruit Cup

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: 24 hrs 10 mins
• 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.