Yield: 14 Servings
|1½ cup||Mint leaves|
|Mint sprigs; for garnish|
In small saucepan, bring water to boil. Remove from heat. Add mint leaves; stir until wilted. Add honey, stir until dissolved. Let mixture stand until cool, strain and discard mint. For each julep, combine ¼ cup bourbok with 2 tablespoons honey mint syrup. Pour bourbon mixture over crushed ice in frosted tumbler or tall glass. Garnish with mint sprigs. Makes 14 servings.
(Recipe from Southern Living magazine). Typed by Ethel Snyder <essie49@...> Date August 17, 1997 Recipe by: The Pantagraph (Bloomington, Il.) -- August 13, 1997 Posted to MC-Recipe Digest V1 #769 by essie49@... (Ethel R Snyder) on Sep 01, 1997