![Apricot-Nectarine Julep](https://cdn.statically.io/img/www.foodandwine.com/thmb/e1pnuTeq6F5R0vPxX4dsMlgX9d4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Apricot-Nectarine-Julep-FT-RECIPE0822-2000-3564025efd6543128e4d55bb1a93b1eb.jpg)
Ingredients
Apricot-Nectarine Puree
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1 pound fresh apricots, halved and pitted
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1 pound fresh nectarines, halved and pitted
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⅓ cup granulated sugar
Cocktail
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15 fresh mint leaves (about 1/4 loosely packed cup)
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25 cup (2 ounces) bourbon
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Finely crushed or pebbled ice
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1 mint sprig, for garnish
Directions
Make the apricot-nectarine puree:
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Preheat oven to 400°F. Toss together apricots, nectarines, and sugar on a large rimmed baking sheet until fully coated; spread in an even layer. Roast in preheated oven until fruit is soft and juicy, about 20 minutes, stirring halfway through roasting time. Let cool 5 minutes. Scrape fruit and any liquid on baking sheet into a food processor or blender; pulse until smooth, 5 to 8 pulses. Pour through a fine wire-mesh strainer into a medium bowl. Refrigerate, uncovered, until completely cool, about 20 minutes. (You should have about 2 cups apricot-nectarine puree, enough for 8 cocktails.)
Make the cocktail:
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Muddle mint leaves and 1/4 cup apricot-nectarine puree in bottom of a julep cup. Add bourbon and crushed or pebbled ice to cover; stir until chilled, about 20 seconds. Fill cup with additional ice, adding enough to form a small mound on top. Pour 2 to 4 tablespoons apricot-nectarine puree over ice. Garnish with a mint sprig, and serve with a short julep straw.
To Prepare 8 Cocktails
Muddle 2 cups loosely packed fresh mint leaves and 2 cups apricot-nectarine puree in a pitcher. Add 2 cups bourbon and crushed or pebbled ice to cover, and stir until chilled, about 20 seconds. Serve drinks over ice, and garnish with mint sprigs.
Make Ahead
Apricot-nectarine puree may be stored in an airtight container in refrigerator up to 1 week.