And now for something completely different to serve with those fresh strawberries or raspberries or even on a chocolate dessert
Mint Infused Whipped Cream
2 cups heavy whipping cream
6-8 sprigs, garden English mint (you may want to try more mint for a bigger flavor)
2-3 tablespoons powdered sugar (more if you like it sweeter)
Crush mint leaves a bit, then place in a medium sized bowl.
Pour the heavy whipping cream over. Cover the bowl with plastic wrap and refrigerate overnight.
Remove mint from heavy cream, add powdered sugar and by hand or using an electric mixer, whip until soft peaks form.
Serve in dollops on whatever and whoever you like!!