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Cucumber Mint Julep with Persian Mint Simple Syrup
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Cucumber Mint Julep with Persian Mint Simple Syrup
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This is Mom's recipe for a tart and sweet Persian mint syrup. Serve over ice and top with shredded cucumber for a cool drink on a hot summer day.

Prep time
0:15
Bake/Cook time
0:45
Plan for

Let sit overnight

Yield
1 gallon
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Cucumber Mint Julep with Persian Mint Simple Syrup
Extra Fine Granulated Sugar
Prep time :
0:15
Bake/Cook time :
0:45
Plan For

Let sit overnight

Yield :
1 gallon

INGREDIENTS

DIRECTIONS

  1. Stir water and sugar in a large pot. Place on back-most burner of your stove. Heat to syrup consistency, on a gentle boil, about 45 minutes.
  2. Add vinegar and bring to a boil again.
  3. Lastly add mint and continue to boil another 15 minutes. Turn off the heat and allow the syrup to cool overnight.
  4. To serve, combine 1-2 tablespoons of syrup (to taste), freshly shredded Persian cucumber, chilled water, and top with ice. Add a tall spoon, so you can eat the cucumber, and a straw.
  5. For a high-end presentation, use a long-necked glass. For a more Southern presentation, use a Mason jar and grab a striped straw.
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