Frozen Lemon Mint Juleps

• 2 1/2 cups good-quality Kentucky bourbon
• 1 cup packed fresh spearmint leaves, plus more for garnish
• 1 lemon
• 1/2 cup granulated sugar
• Ice

1. Combine the bourbon and spearmint in a large pitcher, cover and chill for at least 12 hours.
2. Remove the zest from the lemon in strips with a vegetable peeler and cut away any white pith (the pith imparts a bitter flavor).
3. In a small saucepan over moderately-low heat, combine the zest, 1/2 cup water and the sugar.
4. Bring up to boil and cook until the liquid gets all syrupy, about 8 minutes.
5. Remove from the heat and let steep 30 minutes.
6. Remove the zest and add the juice from the lemon.
7. Pour half the mint-infused bourbon, half the lemon syrup and enough ice to reach up to the top of the blender and puree until smooth.
8. Carefully divide it among 3 goblets and repeat with the remaining ingredients.
9. Garnish each with a sprig of mint and enjoy!
10. What Makes This Recipe Really Sing: Really try and find fresh spearmint leaves.
11. The flavor is so different from regular mint leaves that you normally use.
12. BYOC: How about a Maraschino cherry?
13. They are such a fun throwback garnish.

kentucky bourbon, spearmint leaves, lemon, granulated sugar

Taken from www.foodnetwork.com/recipes/claire-robinson/frozen-lemon-mint-juleps-recipe.html (may not work)