Frozen Blue Rose Mint Julep Mocktail Recipe
Servings: 1
Ingredients
- 4 fresh mint leaves
- 1/2 ounce of mint syrup make your own mint simple syrup listed below
- 1 ounce of blue Curaçao Torani or Monin- non-alcoholic version
- crushed ice or pebble ice
- 1 oz of coconut water or a coconut infused with pineapple
- 3.5 ounces of Rose Lemonade regular lemonade will work as well
- cherries for garnish + additional sprigs of fresh mint for garnish
Instructions
- Traditionally, mint juleps are made directly in a serving glass, but you can make them in a cocktail shaker or add all of the ingredients into a blender and pulse.
- In a serving glass, add three to four (3-4) fresh mint leaves and the mint syrup, then muddle. Muddling the mint breaks the leaves apart, releasing the oils that give mint juleps their signature taste.
- Fill the glass with crushed ice or pebble ice. We blended ice in the blender to give it more of a crushed/slush vibe.
- Pour in the non-alcoholic blue Curaçao and coconut water, then top with the Rose Lemonade. {If you are going for a sweeter taste, then add the 1 oz of Virgin Piña Colada mix.}
- To mix, use a long-handled bar spoon and stir.
- Garnish with a few fresh cherries.
- Garnish with a sprig of fresh mint.
- Serve!
Notes
Ingredients + Directions for Mint Syrup (from Oak Alley Plantation)
- 2 cups of sugar
- 8 oz water (1st step)
- 12 oz water (2nd step)
- 8 mint sprigs for boiling
- 5 sprigs for garnish
Directions:
- Dissolve the sugar in 1 cup of water in a saucepan.
- Bring to a boil.
- Reduce the heat to medium-low and add 8 mint sprigs.
- Stir until the leaves are soaked and limp. Simmer for 10 minutes uncovered.
- Remove from heat, cool, and strain.
- Once cooled, add the remaining water and stir well.