Mint-steeped simple syrup gives whipped cream surprisingly bright flavor (but no color). Use any leftover syrup to sweeten iced tea or lemonade.

　　

Ingredients

serves 4

　　1/4 cup sugar

　　2 cups packed fresh mint leaves and stems, coarsely chopped, plus sprigs for garnish

　　2 tablespoons water

　　1 cup heavy cream

　　1 quart strawberries, rinsed, hulled, and thinly sliced

　　

Step 1

In a medium saucepan over medium heat, bring sugar, mint, and the water to a boil. Remove from heat; let steep 15 minutes. Strain through a fine-mesh sieve into a liquid measuring cup, pressing to extract as much liquid as possible (to yield about 1/4 cup). Discard solids. Let cool. (Syrup can be refrigerated in an airtight container up to 1 week.)

　　

Step 2

With an electric mixer, whip cream until stiff peaks form. Gently fold in the syrup; if needed, rewhip cream to stiffen.

　　

Step 3

Starting with strawberries, spoon alternating layers of strawberries and cream into four serving glasses. Top each with a mint sprig. Serve immediately.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.