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Mint Julep Recipe from Port Orleans French Quarter


2¼ cups sugar
6 cups water
2 tablespoons plus ½ tablespoon fresh lime juice
1 12-ounce can frozen lemonade concentrate, thawed
1½ tablespoons crème de menthe syrup
Fresh mint sprigs

Yield: 8 servings


Combine sugar and water in saucepan. Stir until sugar is dissolved. Stir in lime juice, lemonade concentrate, and crème de menthe and heat to just below the boiling point (200°). Be careful not to let the mixture boil.

Remove from heat and chill to form a thick syrup.

For each serving, pour two tablespoons of syrup and 10 ounces of chilled water into a glass of crushed ice and garnish with a sprig of fresh mint.



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