 Mint Julep Recipe - Bordeaux Red Wine Punch
This mint julep recipe is from the Fannie Farmer cookbook of 1918. It is in essence a red wine sangria.
Fannie Farmer was a Massachusetts woman born in 1857 who developed a flair for cooking. She was a stellar student at the Boston Cooking School. Her amazing books of cooking were wildly popular and changed the way many people cooked and measured.
This red wine sangria recipe is made with Bordeaux wine. Bordeaux is a French blend comprised of mostly Cabernet Sauvignon, Merlot and Cabernet Franc. The British took to calling this blend a "Claret". If you cannot get Bordeaux substituting in a Cabernet Sauvignon should do nicely.
Ingredients
1 quart water
2 cups sugar
12 sprigs fresh mint
1 cup orange juice
1 cup strawberry juice
Juice 8 lemons
1 pint claret wine (Bordeaux)
1 1/2 cups boiling water
Make syrup by boiling quart of water and sugar twenty minutes. Separate mint in pieces, add to the boiling water, cover, and let stand in warm place five minutes.
Strain out the mint, and add to syrup. Add in orange, strawberry and lemon juices, then cool.
Pour into punch-bowl, add claret, and chill with a large piece of ice; dilute with fresh boiling water.
Garnish with fresh mint leaves and whole strawberries.
With the work involved here, I wouldn't bother to try offering a cut-down version for just one glass. Rather, make a whole batch and keep it in the fridge for future consumption.
Bordeaux Wine Information
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Note: I created these sangria recipes and have had them online for years. If you find similar sangria recipes elsewhere, it's because someone copied my idea. I do appreciate it when visitors write in to warn me about the plagiarism - but usually there's not much I can do about it! What's really funny is when they copy my design right down to my sangria pitcher. That's a bit much :)
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