Mint Julep and Mint Simple Syrup


Makes about  3 cups (720 ml)


  • 10 to 12 sprigs fresh mint, well washed
  • 2 cups (380 g) Castor (superfine) sugar
  • 1 3/4 cups (415 ml) water
  • 2 ounces (60 ml) vodka


  1. Fill and preheat the SousVide Supreme water oven to 135F/57C.
  2. Strip the leaves from the mint, leaving the top tuft of leaves attached to make garnishes for the juleps
  3. Put the mint leaves, sugar, and water into a large (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
  4. Submerge the pouch in the water oven to cook for 2 hours. A few times during the cooking process, lift the pouch and gently shake the contents to help dissolve the sugar.
  5. Remove the pouch from the water bath and quick chill, submerged in ice water (half ice/half water) for 15 to 20 minutes.
  6. Strain the liquid through a sieve to remove the solids.
  7. Add the vodka to the infusion to extend the shelf life and decant the finished product into a clean bottle with a lid or stopper. Store in refrigerator for up to 4 weeks to use in cocktails, such as our Mint Juleps (recipe below), or add to iced tea or sparkling water for a festive non-alcoholic libation

Mint Julep
Makes 1 cocktail

Crushed ice
1 ounce Mint Syrup
2 ounces good bourbon whisky
1 ounce sparkling water
1 mint sprig tuft

1. Put the ice into silver julep cups (if available) and leave until the cups sweat.
2. Mix all remaining ingredients together in a shaker and pour over the ice. Add more ice and a mint sprig tuft.

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