05/29/2026
Foodie Friday Recipe! MINT JULEP FRUIT SALAD from “What Can I Bring?” Cookbook by Elizabeth Heiskell (available at Cook on Bay!)
Here is the delicious recipe:
1 1/2 cups packed fresh mint leaves
1 cup sugar
1 cup water
3 tablespoons (1 1/2 oz. Bourbon)
4 cups chopped seedless watermelon
2 cups chopped fresh strawberries
2 cups sliced peeled fresh peaches
1 cup fresh blueberries
1 cup fresh raspberries
Garnish: fresh mint
1. Bring the mint, sugar and water to a boil in a saucepan over medium-high heat, stirring until the sugar has dissolved. Boil 2 minutes. Remove from heat, and cool 20 minutes. Pour through a fine wire-mesh strainer into a bowl, pressing solids to release the liquid. Discard the solids.
2. Stir together the bourbon and 1/2 cup of the mint syrup in a small bowl. Store the remaining syrup in an airtight container in the refrigerator up to 2 weeks.
3. Toss together the watermelon, strawberries, peaches, blueberries and raspberries in a large bowl until combined. Pour the bourbon mixture over the fruit. Let stand 30 minutes before serving. Garnish if desired with mint leaves.
