Ingredients
2 cups fresh or frozen raspberries6 tablespoons sugar, divided 1-1/2 cups heavy whipping cream1 teaspoon rose waterFresh mint leaves
Preparation
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.
