Virgin ginger infused mint julep

Ginger infused mint julep

| Prep time: 5 min | Cooking time: 30 min | Chill time: 12 h |

Yields approximately 700ml

  • 25 large mint leaves (an assortment of lemon and spearmint)
  • 400ml water
  • Ginger syrup (unfiltered)
  • Mint springs for garnish

Combine the unfiltered ginger syrup with the water in a pint jar. Above the pint jar, crush the mint leaves prior to dropping them in. Allow the oils to drip in as you do this. Give the concoction a stir & chill the jar for 12~24 hours.

Ginger Syrup

  • 400ml water
  • 200ml brown sugar
  • approx. 1/2 cup peeled, sliced ginger root
  • 1 teaspoons pink peppercorns

In a saucepan, bring the water, sugar, ginger, & peppercorns to a gentle boil. Turn the flame down to medium-low, maintaining a rapid simmer. Continue to simmer until concoction is reduced to half of its initial volume. This should take about 30 min. Without straining, transfer the concoction to a heat proof pint jar to cool. Mason jars work great.

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