Blackberry-Mint Julep, adapted from Martha Stewart
1/2 cup mint leaves
1 pint blackberries
4 tablespoons sugar
1/2 cup bourbon
4 cup ice cubes
mint springs for garnish
- Roughly chop mint leaves.
- Puree blackberry, mint, sugar and about a tablespoon of water in a blender.
- Press the puree through a sieve into a bowl to remove the seeds.
- Add the ice and bourbon to the blender and blackberry syrup, puree until smooth or a little chunky, which was my preference.
- Garnish with mint leaves.