Mint-steeped simple syrup gives whipped cream surprisingly bright flavor (but no color). Use any leftover syrup to sweeten iced tea or lemonade.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a medium saucepan over medium heat, bring sugar, mint, and the water to a boil. Remove from heat; let steep 15 minutes. Strain through a fine-mesh sieve into a liquid measuring cup, pressing to extract as much liquid as possible (to yield about 1/4 cup). Discard solids. Let cool. (Syrup can be refrigerated in an airtight container up to 1 week.)
Step 2
With an electric mixer, whip cream until stiff peaks form. Gently fold in the syrup; if needed, rewhip cream to stiffen.
Step 3
Starting with strawberries, spoon alternating layers of strawberries and cream into four serving glasses. Top each with a mint sprig. Serve immediately.
