Garden-Fresh Mint Julep

Garden-Fresh Mint Julep

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From: EatingWell Magazine, May 2019

This play on the Derby Day favorite the mint julep uses the whole sugar snap pea plant: pea greens in the simple syrup and snap pea "juice," plus pea blossoms for garnish, if you're lucky enough to find them.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 cup water, divided
  • ½ cup sugar
  • 1 cup pea greens (pea shoots), coarsely chopped, plus more for garnish
  • ½ cup sugar snap peas, trimmed and halved
  • Pinch of salt
  • 1 cup fresh mint leaves, divided, plus more for garnish
  • 1½ cups bourbon, divided
  • ⅓ cup lemon juice, divided
  • 8 cups ice cubes, divided
  • Pea blossoms for garnish

Preparation

  • Prep

  • Ready In

  1. Combine ½ cup water and sugar in a small saucepan; bring to a boil. Remove from heat and stir in pea greens. Let stand until cool, about 25 minutes. Strain into a small bowl and refrigerate the syrup until cold, about 30 minutes.
  2. Meanwhile, combine snap peas and the remaining ½ cup water in a blender. Blend at medium speed for 1 minute. Pour through a fine-mesh sieve into a small bowl, pressing on the solids to release as much liquid as possible. Season with salt. Refrigerate the juice until cold, about 30 minutes.
  3. To prepare each cocktail: Place 2 tablespoons mint and 1½ tablespoons of the syrup in an Old-Fashioned glass. Mash the mint with a muddler or wooden spoon until lightly bruised. Add 3 tablespoons bourbon, 2 teaspoons lemon juice and 1 tablespoon of the pea juice. Add ½ cup ice cubes and stir. Top with another ½ cup ice cubes. Serve garnished with pea blossoms, additional pea greens and mint, if desired.
  • To make ahead: Refrigerate syrup and juice (Steps 1 & 2) for up to 3 days.
  • Equipment: 8 Old-Fashioned glasses

Nutrition information

  • Serving size: ½ cup
  • Per serving: 158 calories; 0 g fat(0 g sat); 1 g fiber; 15 g carbohydrates; 1 g protein; 16 mcg folate; 0 mg cholesterol; 13 g sugars; 13 g added sugars; 724 IU vitamin A; 10 mg vitamin C; 29 mg calcium; 2 mg iron; 23 mg sodium; 72 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 alcohol equivalent, 1 other carbohydrate

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