Refreshing mixed fruit thirst-quencher
Disneyland mint julep
I grew up in Southern California and enjoyed many visits to Disneyland. One time upon entering the park, a friend in our group said she wanted to start with a virgin Mint Julep in New Orleans Square. I’d never heard of a Julep before and was curious about why someone would choose a drink for their first ‘ride’. It reminds me of some folks I know who are addicted to dill pickles from the General Store. I admit I am a dill pickle enthusiast and have left the park with a pickle on more than one occasion. Anyway, back to Juleps. Later I discovered Mint Juleps are made primarily from bourbon so I wished I would have taken the chance to try the non-alcoholic version at Disneyland.
Here is an Apple Julep teeming with fruit juices. It’s refreshing with a scoop of crushed ice. The base is apple and the splash of fresh lemon juice perks up the mix. I keep a can of frozen pineapple juice in my freezer so I can spoon out some of the concentrate to add the tropical spin without running to the grocer as I usually have apple and orange juice on hand. Refresh with this cooler.
2011 AniversaRecipe – Reubens
Recipe: Apple Julep
Prep Time: 5 Minutes | Cook Time: 0 Minutes | Yield: 6 Servings | Level: Easy
1 Mix apple, orange, pineapple and lemon juice in a large pitcher. Chill. Serve over crushed ice.
To use juices from frozen concentrate, mix according to the instructions on the can. For example, if it calls for 1 can of concentrate and 3 cans of water you would need:
- 1 cup apple juice concentrate + 3 cups of cold water
- ¼ cup orange juice concentrate + 3/4 cup of cold water
- ¼ cup pineapple juice concentrate + 3/4 cup of cold water
- ¼ cup fresh lemon juice
You can mix and match concentrated juice with bottled juice depending on what is on hand.
- For some sparkle, add a splash of ginger ale or lemon lime soda to the top of each glass.
- Experiment with different fruit juice combinations. Try raspberry, strawberry, or pink grapefruit.
Inspiration – Christy Jordan
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: March 29, 2012