![]() In a medium sauce pan, over medium high heat, add 1 cup of sugar, 1 cup water, and all but one sprig of mint. What you’ll need to make Two Passion Fruit mocktails’ How To Make A Disneyland Passion Fruit Mint Julep Just a few simple ingredients and you have a fantastic drink. Recreating this “mocktail” was super fun! (Especially the taste testing! I love my job!) Twists were added to make this my own, humbly…I think my version is better. It was so invigorating and was just the “pick-me-up” I needed that afternoon. I, however, loved the hints of mint with lime and passion fruit. My husband wasn’t a huge fan of the Disney version. ![]() I’ll admit that Mint Juleps are not for everyone. If you're not a big bourbon fan, though, that amount might be just right! Definitely a unique and interesting recipe, and one I'll be making again.I had never, ever, had a Mint Julep! Since they are traditionally made with alcohol, creme de mint to be exact, and this is a “dry” nest…stands to reason how I’ve hit this ripe old age without joining in the “Julep-ee”. ![]() I put in 2 tablespoons (with a doubled portion of sauce) and still there's just barely a hint of bourbon flavor. And there you have it: a delicious Disneyland-worthy mint julep that’s sure to refresh and delight. For an extra touch of magic, garnish with lemon slices and a sprig of fresh mint. The only change I would make, I think, is increasing the amount of bourbon. Once you have your fresh mint leaves, simply muddle a few leaves in the bottom of a glass, add crme de menthe syrup and lemonade concentrate, and top with ice. In fact, people have come back to the cake just to get another glob of frosting. But, as it turns out, the flavor (and the aroma) reminds me most strongly of Hickory Farms' Melt Away Mints, the pastel-colored nonpareil-covered butter mints that I've loved since childhood. ![]() I have to admit that, even being as huge a fan of peppermint as I am, I wondered how well it would work in a non-chocolate cake. I also took JanetB's suggestion of adding some peppermint extract to the batter. I doubled the amount of bourbon butter sauce the cake didn't absorb quite all of it, but I'm a sucker for syrup-soaked baked goods, and people commented on how moist the cake was. This is a very aromatic and rich cake! I've had this recipe bookmarked for at least four years, so I was excited to finally get a chance to try it.
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