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Recipes for the Races

We're off to the races with these colorful Hibiscus Peach Mint Juleps from Teighan Gerard of Half Baked Harvest.

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Is anyone else getting excited for the derby this Saturday? It’s just days away and I cannot stop thinking about my party menu: Kentucky Hot Browns, bourbon pecan pie, and of course the classic race day cocktails... Mint Juleps!

Finished mint julep in silver metal derby cup with peach, lemon, and mint garnish

I look forward to making juleps every year for the derby. They’re one of my favorite cocktails. This year though, I really wanted to do something fun and different. Enter these Hibiscus Peach Mint Julep Popsicles! Yes guys, Mint Julep popsicles! How fun is that?

Red popsicles in popsicle molds

I knew right away when I was thinking up this year's julep recipe that I really wanted it to scream summer! I know it’s only May, but I personally start thinking all things summer by mid-May. And by the time Memorial Day rolls around, all bets are off and it’s officially summertime. Anyone else with me?

I wanted the drink and popsicles to have a very summery vibe, so I went with the combo of hibiscus and peach. I don’t know what exclaims summer more then peaches, and when paired with hibiscus? Perfection!

Using a wooden muddler to muddle mint and lemon in metal derby cup for mint julep

This fun cocktail is best served as follows: make a batch of the Hibiscus Peach Mint Julep Popsicles, complete with plenty of good Kentucky bourbon. Once your pops are frozen, make the liquid version of the juleps. Then, and here’s the really fun part, serve the popsicles IN the drinks... See, so fun! Of course you can make either the popsicles or the drink on their own, but making both is so much more fun.

Pouring peach and hibiscus mixture into cup to make mint julep

Be sure to make the popsicles the night before to give them plenty of time to freeze. Trust me, trying to make popsicles an hour before your party just never works well. Oh, and be sure to pick up some fun Mint Julep Cups and Popsicle Molds for the perfect race day party!

Stainless steel derby cup with peaches, ice, mint, and steel straw on marble tray with other derby cups and glasses surrounding

Is it May 6th yet?

Print Recipe
Hibiscus Peach Mint Julep
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Servings
2 cocktails
Ingredients
  • 1 cup water
  • 2 tablespoons dried Hibiscus flowers
  • 1-2 teaspoons honey
  • 8 fresh mint leaves
  • juice of 1/2 a lemon
  • 1/3 cup sliced fresh or frozen peaches
  • 2 ounces bourbon
  • sparkling water for topping
Servings
2 cocktails
Ingredients
  • 1 cup water
  • 2 tablespoons dried Hibiscus flowers
  • 1-2 teaspoons honey
  • 8 fresh mint leaves
  • juice of 1/2 a lemon
  • 1/3 cup sliced fresh or frozen peaches
  • 2 ounces bourbon
  • sparkling water for topping
Votes: 0
Rating: 0
You:
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Instructions
  1. Bring 1 cup of water to a boil in a medium-size pot. Remove from the heat, add the hibiscus flowers and 1-2 teaspoons honey. Cover and let steep for 10 minutes. Strain into a glass jar and discard the hibiscus flowers.
  2. In a glass, muddle the mint, peaches and lemon juice together until the peaches have released some juice. Add a handful of crushed ice, 2-3 tablespoons of the hibiscus simple syrup, and the bourbon. Gently mix to combine. Pour sparkling water over top. Garnish with peach slices and mint. DRINK.

Print Recipe
Hibiscus Peach Mint Julep Popsicles
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
10-12 popsicles
Ingredients
  • 2 cups water
  • 1/4 cup dried Hibiscus flowers
  • 1 inch piece ginger roughly chopped
  • 1/2 cup honey
  • 1 cup fresh mint leaves
  • 1/2 cup bourbon
  • 3 tablespoons lemon juice
  • 1 cup thawed frozen peaches
  • 1/2 cup orange or mango juice
Servings
10-12 popsicles
Ingredients
  • 2 cups water
  • 1/4 cup dried Hibiscus flowers
  • 1 inch piece ginger roughly chopped
  • 1/2 cup honey
  • 1 cup fresh mint leaves
  • 1/2 cup bourbon
  • 3 tablespoons lemon juice
  • 1 cup thawed frozen peaches
  • 1/2 cup orange or mango juice
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Bring the water to a boil in a medium-size pot. Remove from the heat and add the hibiscus flowers, ginger, honey and mint leaves. Cover and let steep for 20 minutes. Strain into a pitcher and discard the used hibiscus flowers, ginger, and mint. Stir in the bourbon and lemon juice.
  2. Divide the hibiscus mixture among 10-12 popsicles molds, filling about half to 3/4 of the mold. Set aside.
  3. In a blender, combine the thawed peaches and orange juice. Pulse until smooth.
  4. Pour the peach mixture over the hibiscus mixture, filling the molds to the top. Insert the tops of the popsicles and transfer the molds to the freezer. Freeze for 4 hours or until firm. To remove the popsicles run the mold under hot water for 10 seconds and then pull the popsicles out of the molds. Store in the freezer.

Comments

  1. Lindsay | With Salt and Pepper

    Super fun idea!! I love that you could even do a non-alcoholic frozen pop for the kids alongside the grown up juleps so that everyone is involved!

    May 4, 2017 | Reply

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