Serve immediately and enjoy your delicious frozen mint julep with a twist of strawberry. Pour the frozen mixture into a glass and garnish with a mint sprig.Ĥ. Note: for extra minty strawberry flavor, you can muddle fresh mint and 1-2 strawberries at the bottom of your glass.ģ. Blend until the mixture is smooth and slushy. In a blender, combine the bourbon, strawberry mint simple syrup, fresh lime juice, and ice cubes.Ģ.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.First, make your Strawberry Mint Simple Syrup Using Honey if you haven’t already. I put in 2 tablespoons (with a doubled portion of sauce) and still there's just barely a hint of bourbon flavor. The only change I would make, I think, is increasing the amount of bourbon. 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. Chill to set chocolate ganache take cake out of the refrigerator 30 minutes before cutting to serve.Garnish with fresh mint leaves I am also using white chocolate curls.Remove from heat and stir in creme de menthe liqueur (or mint extract) let cool for 10 minutes, then spread evenly over the cooled cake.For the frosting, melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly until chips are melted.When cake is done and still warm from the oven, use a skewer to poke holes around the top of the cake and pour Bourbon butter sauce evenly over the top of the cake let cake cool to room temperature in the pan before removing.
Remove from heat, continuing to stir for 2 minutes, then stir in Bourbon.For the sauce, in a saucepan over medium heat, combine 1/2 cup confectioners' sugar, 1/3 cup butter, and 3 tablespoons water stir until melted and combined but do not boil.Bake for about 50 minutes or until toothpick inserted in the center comes out clean ten minutes before cake should be done, prepare Bourbon Butter Sauce.Add wet ingredients to flour mixture& beat at low speed for 1 minute, then increase to medium speed for 3 more minutes pour into prepared pan and smooth evenly around bundt center.Whisk together flour, sugar, salt, baking powder, and baking soda in a large bowl.Preheat oven to 325 degrees F (165 degrees C).
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