Mint Julep Fruit Cup Recipes

Steps:

• Combine water, sugar and chopped mint leaves in a small saucepan. Bring to a boil over high heat until the sugar is completely dissolved. Allow syrup to cool, approximately 1 hour. Pour syrup through a strainer to remove mint leaves
• Fill eight cups or frozen goblets with crushed ice and pour 4 ounces of bourbon and 1/4 cup mint syrup in each. (Proportions can be adjusted depending on each person's sweet tooth). Top each cup with a mint sprig and a straw. Trim straws to just barely protrude from the top of the cups. Serve juleps on a silver platter.

Steps:

• Preheat the oven to 350 degrees F.
• Combine the sugar and cardamom in a small bowl. Spray the tops of the tortillas with cooking spray and sprinkle with the cardamom sugar. Cut each tortilla into 10 to 12 wedges and place on a cookie sheet in a single layer. Bake until crispy and golden, about 12 minutes. Remove from the oven and let cool.
• Meanwhile, make the salsa by combining the apples, pear, lime juice and preserves in a medium bowl. Fold in the strawberries, raspberries and bourbon. Cover and chill in the refrigerator for an hour to allow all the flavors to marry.
• Before serving, garnish the salsa with the mint. Serve with the tortilla chips.

Steps:

• Preheat the oven to 350F, and line cupcake cups.
• In a large bowl, whisk together the flour, baking powder, & salt. Set aside.
• In the mixer bowl, cream together the butter and sugar. Add the eggs one at a time. Once the eggs are combined, add the extracts. Slowly add in half of the flour mixture. Add the milk and liquors to the batter, then the rest of the flour. Mix as little as possible, just until the batter comes together.
• Divide evenly among the cupcake cups. Bake for 15-18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.
• For the frosting: Whip the butter & shortening using the whisk attachment (if available). Slowly add in half the powdered sugar. Add in the extracts & bourbon. Add the rest of the powdered sugar. Then slowly add in milk until frosting reaches desired consistancy.
• Once cupcakes are completely cooled, frost and top with mint leaves and green sprinkles (optional, for decoration!).

Steps:

• 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.
• 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.
• For service, garnish the fruit with the mint sprigs.