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These syrups must be refrigerated after making, they improve in flavor and syrup texture by refrigerating for 2 to 3 days before using, and can be kept in the refrigerator up to 1 month. Serve using a plastic squeeze bottle or reuse an empty wine bottle with a liquor pouring spout to dispense syrup over shaved ice. I sterilize my bottles before adding the syrups by submerging the bottles in boiling water for 10 minutes and allowing them to air dry.

Orange with Grand Marnier
1 1/2 cups sugar
3/4 cup water
3/4 cup frozen orange juice concentrate, thawed
3/4 cup Grand Marnier

In a medium pan, combine sugar and water, bring to a boil, stirring occasionally. Reduce heat and let simmer 3 minutes. Allow syrup to cool then add the thawed orange juice concentrate and the Grand Marnier, stir well. Yield approx. 3 cups

Peach with Peach Schnapps
1 1/2 cups sugar
3/4 cup water
1 cup peach puree
3/4 cup Peach Schnapps

Place the peaches into a blender and puree. In a medium pan, combine sugar, water and peach puree, bring to a boil, stirring occasionally. Reduce heat and let simmer 15 minutes. Allow mixture to cool then add the Peach Schnapps and mix well. Yield approx. 3 cups.

Mint Julip
2 cups sugar
1/4 cup water
2 cups Bourbon, divided – Makers Mark
1 bunch of fresh mint

In a medium pan, combine sugar, water, 1 cup of bourbon and most of the fresh mint leaves (holding back 3 good sized sprigs for later use), bring the contents of the pan to a boil, stirring occasionally. Reduce heat and let simmer 15 minutes. Remove the pan from the heat, remove the mint leaves from the pan and add another 1 cup of bourbon. Pour the mixture into a dispenser and once cool place the remaining mint sprigs into the container.

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