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,
- 2 cups fresh or frozen raspberries
- 6 tablespoons sugar, divided
- 1-1/2 cups heavy whipping cream
- 1 teaspoon rose water
- Fresh mint leaves
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1/2 cup: 206 calories, 16g fat (10g saturated fat), 51mg cholesterol, 13mg sodium, 14g carbohydrate (12g sugars, 2g fiber), 2g protein.