Mint Julep or Tea Syrup
- juice and rinds of 12 lemons
- 4 qt
- handfuls fresh mint
- 2 1/2 c
Simmer the first 3 ingredients for 15 minutes, but do not boil. Strain and discard the mint and rinds. To the remaining syrup add the juice from the lemons and the sugar. Makes 4 ½ quarts of the syrup.
Add a small amount of bourbon to syrup and pour into chilled cups packed with ice.
Add syrup to taste to unsweetened tea.
Mix syrup with strong, unsweetened tea and pineapple juice. Adjust amounts of each according to your taste.