Mint Julep Granitas are made with a honey and mint infused simple syrup, bourbon, and are frozen until icy, flaked with a fork and frozen again. Served in a cup and garnished with mint. Perfect for dessert or as a semi-frozen cocktail.
Mint juleps will forever bring me back to New Orleans. I feel that they never taste quite right anywhere else, but that’s probably just the nostalgia and the lack of extreme humidity talking.
Granitas, if you’re not familiar, are a semi-frozen dessert usually made from water, sugar, and other flavorings, such as fruit, alcohol, or herbs. The beauty of granitas is that you really can customize them to your liking. Plus, they are super easy to make.
In my opinion, mint juleps are perfect for the granita form. Simple ingredients, sweet and boozy, and full of mint flavor.
For these mint julep granitas, I opted for honey in place of granulated sugar. Honey and mint are quite the duo, and with a touch a bourbon, the whole combination sings.
A couple of notes on preparing the granitas:
- Plan ahead. The wonderful thing about this recipe is that you can prep it the night before serving. Be aware that the simple syrup needs time to steep and the granita does need time to freeze. I prefer to let it freeze overnight.
- Due to the alcohol, the granita won’t freeze solid.
- If you want your granita a little boozier, top off each cup of granita with a little extra bourbon.
So, whether it’s for Derby Day or just as a refreshing dessert, serve with a sprig of mint and enjoy!
Mint Julep Granitas Recipe
Mint Julep Granitas are made with a honey and mint infused simple syrup, bourbon, and are frozen until icy, flaked with a fork and frozen again. Served in a cup and garnished with mint.
Plan accordingly for freeze time prior to serving.
- 3 cups water
- 3/4 cup honey*
- 1 cup fresh mint
- 1/3 cup bourbon
Place water and honey in a medium saucepan. Bring to a simmer until honey dissolves (2-3 minutes). Remove from heat and add mint. Allow mint to steep until mixture becomes room temperature (about 2 hours).
Strain mint simple syrup into a 9x13 baking dish. Add bourbon. Place in freezer for 2 hours.
At the 2 hour mark, remove from the freezer and break up semi-frozen mixture with a fork. Cover with foil and return to freezer for at least 4 hours or overnight.
When ready to serve, break up granita into chunks with a fork once again and scoop into small cups or bowls. Garnish with extra mint. Eat immediately.
*I used a darker, raw, local honey. The color of the granita will depend on the shade of honey you use.