Martha Stewart's Big-Batch Lemon-Mint Julep

 She made this on the TODAY show this week for recipes for the Kentucky Derby. We halved the recipe but nice to make all the simple sryup and garnishes a day ahead.

17 lemons, divided 

4 cups granulated sugar, divided 

4 cups water, divided 

turbinado or granulated sugar, for rims of glasses 

32 sprigs mint 

ice, cubes or crushed 

3 cups Kentucky bourbon

1. Line a baking sheet with parchment paper and a wire rack;set aside. 

2. Using a vegetable peeler, remove the zest of 4 lemonsin wide strips. 

3. Combine 1 cup sugar and 1 cup water in a smallsaucepan. Bring to a simmer,stirring to dissolve sugar. 

4. Add lemon zest and simmer until translucent, about 1 hour. 

5. Let zest cool in liquid, then transfer it to the wire rack to dry. 

6. Squeeze all lemons, reserving rinds and juice separately. 

7. In a large saucepan, combine remaining 3 cups sugar and 3 cups water,stirring until dissolved.

8. Add lemon rinds and cook over medium heat until liquid becomes syrupy, about 15 minutes. Remove from heat and letstand until room temperature. Remove, and discard lemon rinds. Syrup will keep refrigerated for at least a week. 

9. Spread turbinado or granulated sugar on a small plate. Pour about 1/4 cup lemon juice into a bowl. Dip the rims of 16 mint-julep cups or tall glasses in the bowl of lemon juice, then dip the glasses in sugar to create a sugared rim. 

10. Use a muddler or the back of a wooden spoon to crush a few mint leaves in the bottom of each glass. Fill glasses with ice cubes or crushed ice. 

11. Add about 1/4 cup each, lemon juice and lemon rind syrup. Top each with 1½ ounces bourbon. Garnish with a sprig of mint and a candied lemon peel.