I came up with this recipe when I was going through a floral phase, putting rose or lavender in everything. This dessert is easy to make, but it's also elegant to serve when company comes. —Carolyn Eskew, Dayton, Ohio
Ingredients
- 2 cups fresh or frozen raspberries
- 6 tablespoons sugar, divided
- 1-1/2 cups heavy whipping cream
- 1 teaspoon rose water
- Fresh mint leaves
Directions
- In a small bowl, lightly crush raspberries and 2 tablespoons sugar. Cover and refrigerate 1-2 hours.
- In a large bowl, beat cream until it begins to thicken. Add remaining 4 tablespoons sugar and the rose water; beat until soft peaks form. Gently fold in raspberry mixture. Spoon into dessert dishes. Garnish with mint leaves and, if desired, additional berries. Serve immediately.
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