You might try with a small batch first. With rare exceptions, powdered sugar contains cornstarch so the syrup is likely to be slightly cloudy and perhaps a bit more viscous.

Carol

I agree, Carol, the cornstarch in most powdered sugars could thicken the syrup a bit. I'd try it and see.

Sorry about your patch of mint, Alexa.

Annie

Well... I could deal with a little "thicker" since there will be bourbon to thin it out again... but it is MURKY looking! I made a test run Julep and I'm not sure even I want to drink it! LOLOLOL!

{{gwi:1521307}}

Just close your eyes and drink it, Alexa, LOL.

We used to use "bar sugar" for things like sloe gin fizz and Tom Collins, back when we owned the bar. Powdered sugar was a good sub and those drinks don't have to be clear. Maybe you could have another party and make different drinks. LOTS of them, to use up eight pounds of powdered sugar.

Or bake shortbread.....

Annie

OMG it got WORSE! I left it sitting on the counter while I am prepping and this is what it looks like now! YUCK!!!! That sludge at the bottom is just scary looking!

{{gwi:1521308}}

I like your earlier suggestion - just add more bourbon. Who's going to care then?

I am sorry about your mint patch. Ours is coming up all over and I'd love to mail some of it off - or shoot it out into space.

Carol

I suppose I could make a double batch of simple syrup using the confectioners sugar and syphon off the clear part when it settles.

Now where did I leave that old fish tank vacuum..........

Alexa

alexa...go spend $1.89 on 5 pounds of sugar.
The powdered stuff will keep sealed in plastic, for years....and I will send you my recipe for cream cheese frosting....it goes on carrot cake, cinnamon rolls and graham crackers in a pinch for dessert.
Don't mucky up the lovely juleps trying to use up the powdered sugar.
Linda C

Did you boil the simple syrup? That should clarify the corn starch. Not clear enough though maybe?

Jim

The answer was in the first reply. Who wants cornstarch in their mint julep?