Strawberries with Mint Whipped Cream
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Everyday Food, May 2007
- Prep Time 10 minutes
- Total Time 20 minutes
- Yield Serves 4
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Ingredients
- 1/4 cup sugar
- 2 packed cups fresh mint leaves and stems, coarsely chopped, plus sprigs for garnish
- 1 cup heavy cream
- 1 quart strawberries, hulled and thinly sliced
Directions
- Make syrup: In a medium saucepan over medium heat, bring sugar, mint, and 2 tablespoons water to a boil. Remove from heat; steep 15 minutes. Strain through a fine-mesh sieve into a measuring cup, pressing to extract as much liquid as possible. Discard solids. Let cool (makes about 1/4 cup).
- Meanwhile, in a large bowl, whip cream until stiff peaks form. Gently fold in 1/4 cup syrup (store any remaining syrup); if needed, re-whip cream to stiffen.
- Starting with strawberries, spoon alternating layers of strawberries and cream into four serving glasses. Top each with a mint sprig.
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I would like to know how you end up with One Cup of syrup when you only started out with 2 tbsp of water and only a 1/4 cup of sugar which you bring to a boil (which will take even more volume away). The mint leaves are not going to extract that much juice. Can someone please explain?
It seems to me only a very small amt. of syrup would be left and certainly not a full cup! Thx! :)
This was so amazing! Easy, refreshing and yummy!
Delicious!!!! I used fresh mint from my garden.
DID YOU EVER SEE ANYTHING SO BEAUTIFUL, THIS IS A WONDERFUL DISH OF STRAWBERRIES TO FALL IN LOVE WITH. WHIPPED CREAM IS SUPERB.