This is a delicate twist on the classic mint julep. If you have traditional tin julep cups, now's the time to use them. Otherwise, ceramic cups or glasses will work just as well. Replace the vodka with a little extra grapefruit juice to make a non-alcoholic version.
- Start by making a sugar syrup. Put the sugar in a small saucepan with 65ml (2 1/2 fl oz) water. Gently heat through, stirring, until the sugar dissolves. Bring the mixture to the boil and simmer for 3 minutes. Cool completely. The syrup will keep, covered, in the fridge for up to 3 weeks.
- Put 1 tablespoon syrup into each of 4 julep cups or tumblers. Divide the mint leaves between the cups and use the end of a rolling pin or a wooden spoon handle to muddle (mash) them, releasing their flavour.
- Divide the vodka (if using), grenadine and lime juice between the cups and fill each with crushed ice. Top up each cup with pink grapefruit juice.
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