Cucumber Mint Julep with Persian Mint Simple Syrup
Try this Cucumber Mint Julep with Persian Mint Simple Syrup recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 8 cups water
- 5 pound bag imperial sugar extra fine granulated sugar
- 4 cups vinegar (white or cider)
- 4 cups fresh mint washed
- Carbohydrate 30.6796800881793 g
- Cholesterol 0 mg
- Fat 2.66304000765409 g
- Fiber 24.8064007670992 g
- Protein 12.0019200344958 g
- Saturated Fat 0.696768002002646 g
- Serving Size 1 1 gallon (4529g)
- Sodium 185.280000378663 mg
- Sugar 5.87327932108017 g
- Trans Fat 0.437760001258207 g
- Calories 161 calories
Stir water and sugar in a large pot. Place on back-most burner of your stove. Heat to syrup consistency, on a gentle boil, about 45 minutes. Add vinegar and bring to a boil again. Lastly add mint and continue to boil another 15 minutes. Turn off the heat and allow the syrup to cool overnight. To serve, combine 1-2 tablespoons of syrup (to taste), freshly shredded Persian cucumber, chilled water, and top with ice. Add a tall spoon, so you can eat the cucumber, and a straw. For a high-end presentation, use a long-necked glass. For a more Southern presentation, use a Mason jar and grab a striped straw.
