- 8 lemons
- 1 1/2 cups sugar
- 6 fresh mint leaves, plus sprig for garnish
- 2 ounces bourbon
- Crushed ice
- Squeeze lemons, reserving the rinds. In a small heavy saucepan, dissolve sugar in 1 1/2 cups water, then add the lemon rinds and cook over medium heat until the liquid becomes syrupy, approximately 15 minutes. Cool lemon sugar syrup to room temperature.
- Place mint and 1 tablespoon lemon sugar syrup in a julep cup. Muddle well until aromatic. Add bourbon. Fill with crushed ice and stir well until well combined and cup becomes frosty. Top with more crushed ice. Garnish with a mint sprig and serve immediately.
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