This ice cold Blackberry-Lemon Mint Julep recipe is a fragrant and refreshing twist on a classic. Perfect for sipping on a warm day or for watching the horse races! Mocktail variation included in the recipe notes.
Having been born and raised in the Northeast, I didn’t grow up with many Southern specialties on the menu. From a young age, I could tell you where to get the best bagel in the area, formed steadfast opinions about pizza, and pretty much defined my summers with lobster rolls and fresh Jersey corn.
It wasn’t until I went to college in Virginia that I really began to explore Southern cuisine. From Chess Pie and Ham Biscuits, to Shrimp and Grits and BBQ of a quality I’d never tasted before in my life; my four years of college were as delicious as they were educational.
Of course, I also got to taste my first Mint Julep, a quintessential bourbon cocktail in the South. In this twist, I add a splash of lemon juice and fresh blackberry syrup to the cup, creating a lightly sweet and fruity variation on the classic mint julep recipe.
Cold and refreshing, these Blackberry-Lemon Mint Juleps are perfect for warm weather entertaining or a Derby day celebration.
Blackberry Syrup Made Easy
To make the fresh blackberry syrup for this mint julep recipe, I utilize a simple maceration method.
Macerating berries in sugar naturally softens them and draws out their juices, creating a rich, full-flavored syrup. It’s incredibly easy to do: just toss the berries with sugar and let them sit for 30-45 minutes, stirring a few times.
Since I’m using the blackberry syrup to replace the simple syrup used in the mint julep recipe, I use a bit more sugar than I normally would to macerate. I also pass the mixture through a fine mesh sieve to separate the liquids from the solids.
Without straining, the macerated berries and syrup make an excellent topping for ice cream, pancakes, or waffles, so don’t hesitate to make extra! The syrup keeps well for a few days, stored covered in the refrigerator.
About Mint Julep Cups
Mint Juleps are traditionally served in a pewter or silver julep cup, similar to those shown in this post. They are a special tradition in some families, where cups are collected and passed down through generations.
Practically-speaking, julep cups retain the ice’s chill very well, and will form a beautiful layer of frost on the outside in a properly prepared cocktail. To retain this frost, a julep cup should be held by its top or bottom rim, which is usually adorned with a beaded or solid band.
Read more about the History of the Mint Julep Cup on The Bourbon Review.
Tips and Tools For Making This Mint Julep Recipe
- You’ll need a cocktail muddler (both wooden and steel muddlers are pictured in the photos above) to lightly crush the mint leaves in the cup and bring out their aromatic oils. Avoid over-muddling to the point of totally breaking down the leaves, or they will become bitter.
- Crushed ice is best for mint juleps! You can use a Lewis Bag to crush ice at home, or if you need an especially large amount for a party, you can purchase bags of it pre-crushed from several national fast food restaurants and convenience stores.
- Chill the julep cups in the freezer before making the cocktails for best results.
- Instructions for sparkling and non-alcoholic variations are in the recipe notes.
Hot day? Cold mint juleps. They’re a match made in heaven!
More Refreshing Cocktails:
- Blackberry El Diablo
- Frozen Watermelon Daiquiri
- Strawberry-Basil Soda (non-alcoholic and spikeable!)
Mint Julep Recipe with Blackberries and Lemon
Ingredients
- 1/2 pint blackberries , rinsed and left slightly damp, plus additional berries for garnish
- 1/4 cup granulated sugar
- 24 mint leaves , divided, plus additional for garnish
- 4 tablespoons freshly-squeezed lemon juice , divided
- 1-1/3 cup bourbon , divided
- crushed ice , for filling julep cups
- curled lemon rind ,for garnish
Instructions
- Place metal mint julep cups in the freezer to chill before serving.
- In a bowl, combine berries with granulated sugar. Let stand for 30-45 minutes, stirring every 15 minutes, until berries release their juices and form a syrup. Strain mixture through a fine-mesh sieve, pressing on berries to release juices. Discard solids. You should have about 1/2 cup blackberry syrup.
- Place 2 tablespoons blackberry syrup in each julep cup. Add 1 tablespoon lemon juice and 6 mint leaves to each cup. Muddle the mint leaves into the syrup in each cup just until lightly crushed (don’t overdo it, or the mint will become bitter).
- Add 1/3 cup (about 2.5 ounces) bourbon to each cup and fill with crushed ice. Stir until the cup starts to look frosty on the outside. Add additional ice to the cup to fill. Serve, garnished with mint leaves, curled lemon peel, and additional berries, if desired.
Notes
Variations
- Triple Berry: macerate equal parts of quartered strawberries, raspberries, and blackberries (1/2 pint total)
- Sparkle it: add a splash of sparkling water
- Non-alcoholic: omit bourbon and substitute lemonade, sparkling water, or ginger ale
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
About our recipes
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
Originally Published May 4, 2017.
If one omits the alcohol is it still considered a mint julep or even a cocktail? Is a mojito still a mojito without the rum or is it just limeade?
Hi Khurt, while by definition, mocktails are not cocktails, I like to provide a non-alcoholic variation of my cocktails in the recipe notes when it’s feasible, so that all of my readers can join in the festivities as their needs require. Cheers!
I have never had juleps but looking at your recipe it sounds delicious and I love blackberry, lemon and mint. Your photos are absolutely gorgeous by the way!
This cocktail looks *so* refreshing! It has me really anxious for warmer weather. That blackberry syrup is the perfect way to sweeten it up!
This looks like a total lazy spring day treat! I am a sucker for all things blackberry so I can’t wait to try your recipe!
Mint.. blackberries.. lemon.. bourbon!!!! Oh my goodness, yes!!! What a refreshing drink to cool off with as t he warmer weather heads our way.. Great recipe and beautiful pics!
Mint juleps are always wonderful spring and summer cocktails and I just love the addition of blackberries to this one!
I learned something about a proper mint julep today (crushed ice and cups), but your blackberry variation sounds fantastic. Pinning!
What an AMAZING sounding and looking cocktail! I was born and raised in the south and yet…I’ve never had this drink. Good thing I go home every year! I’m going to have to enjoy this southern jewel! And your pictures are perfect! Captured the experience perfectly! What a helpful post!
I grow a patch of mint on my yard “mostly” for cooking but my husband likes his mint juleps and I think he would like this version too! I an pinning for later! Cheers!
This looks so refreshing, I love fresh fruity drinks in the summer. This is going on my list!
We have tons of wild blackberries growing all around our house, and every summer we pick them up, so this recipe will be a perfect way to use them all up! Looks so quenching, perfect for the summer evenings outside!
This looks totally refreshing. The calendar says SPRING….yet is STILL see snowflakes?? Bring on the HOT summer weather….and this to quench my thirst.
Now this is a drink I wish to get intimate with, what a fruity beauty :)
I missed the derby to serve this cocktail, but heck…..this sounds like it will be amazing for a Memorial Day BBQ. Icy cold, fresh citrus and crazy refreshing. I especially LOVE your cups that you are serving them in! Nothing beats great presentation with a delicious cocktail! Cheers!!
These look so good, and I am totally jealous that you have real mint julep cups! Those are on the list for us! I love the twist on the classic here, nice job, and cheers!
Hello from Bourbon country! I love fruity juleps- but I’ve never tried macerating the berries like that! I normally boil them down in sugar water… but I bet you get to keep more of the fruit juices this way! I’m going to try this!!! (Also, I’m super jealous of your tiny and adorable julep cups- I still don’t have any. Shocking, considering the Bourbon Trail is one of my ‘weekend getaway’ favorites). Love this!