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Blackberry Mint Julep

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 10 minutes

Cook time: 20 minutes

Servings: Makes 6 cups


  • 2 (12-ounce) packages fresh blackberries
  • ½ cup sugar
  • 1 cup loosely packed fresh mint leaves
  • 3 cups ginger ale
  • 1 cup bourbon
  • 3 tablespoons fresh lemon juice
  • fresh mint sprigs, for garnish
  • fresh blackberries, for garnish


In a medium saucepan, cook blackberries and sugar over low heat, stirring frequently, for 15 to 20 minutes or until mixture is thick and syrupy. Press mixture through a wire mesh sieve, discarding solids into a medium bowl. Cover and refrigerate up to 1 week.

To a pitcher, add mint leaves. Using a wooden spoon, gently crush mint. Stir in blackberry mixture, ginger ale, bourbon, and lemon juice. Refrigerate until cold. Serve over crushed ice, and garnish with mint and blackberries, if desired.

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