As we were sipping on these while we watched the final race for the Triple Crown, I realized that mint juleps are NOT just for the Kentucky Derby, and this sweet little variation is so good that we've been sipping on them during springtime and now on hot summer days. And both the fragrance and taste from the combination of hibiscus, mint and blueberries is INTOXICATING!
Signature drinks are all the rage right now, and this little beauty is one I've been whipping up for years, and its always a favorite! Not only pretty to serve, but so fresh and refreshing.
Have you made your own simple syrups before? There's a reason they call them simple, but once you realize how simple it is to make your own Mint Simple Syrup, it's just a natural to move on to some of the other wonderful simple syrup combinations - Hibiscus Simple Syrup and Lavender Simple Syrup are two that are not only simple, you'll be creating a *WOW* factor every time you pull them out for cocktails or dessert sauces. I also highly recommend using my Strawberry Hibiscus Syrup, Peach Simple Syrup or Rhubarb Simple Syrup to create other fabulous summertime drink combinations!
For a little extra fun, you can freeze mint leaves and fresh blueberries in your ice cubes for serving. Don't these just scream FUN?
Perfect to enjoy while you're sitting in the shade on a hot summer day watching the kids swim or run thru the sprinkler, and even more relaxing to sip on while you're reading a good book! Enjoy these summer days - they fly by so fast!
HOW I MAKE THESE:
1. MAKE HIBISCUS SIMPLE SYRUP: In a small bowl, pour the boiling water over the hibiscus flowers. Allow to steep for 30 minutes. Strain liquid and discard flowers. Pour this hibiscus tea into a small saucepan and add the sugar; whisk and bring the mixture to a simmer over medium heat. Simmer for 2 minutes, remove from heat and cool to room temperature. Refrigerate syrup in a covered container.
2. MAKE MINT SIMPLE SYRUP: In a small saucepan, combine all ingredients and bring to a boil over high heat, stirring constantly. Reduce heat to low and continue to cook for another 2 minutes; remove from heat and cool to room temperature. Strain mint leaves from syrup and refrigerate in a covered container.
3. MAKE BLUEBERRY HIBISCUS MINT JULEPS: For each drink, muddle ½ cup fresh blueberries in a cocktail glass. In a cocktail shaker or your cocktail glass, for each drink combine 2-1/2 ounces bourbon, 2 tablespoons Mint Simple Syrup and 2 tablespoons Hibiscus Simple Syrup. Shake or stir well, and then pour over ice (crushed or cubes both work).
4. Garnish with extra mint leaves and fresh blueberries (if desired) and serve immediately. Enjoy!
YIELD: 1 serving
· For something special and different, you can place a small piece of fresh mint leaves and/or fresh blueberries in water before freezing it into pretty and fancy ice cubes.
· I usually serve these with a pretty little straw, as some of my girls don’t like drinking the muddled blueberries…
Originally posted May 2013, Revised and Reposted July 2018.
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