Type what you have

Ingredients

• ✓ mint
• water
• sugar
• avocado
• lime juice

Instructions

1. 1 Bring water to a boil in a saucepan. Add sugar; stir until dissolved. Cool simple syrup.
2. 2 Mash avocados, lime juice, and simple syrup in a bowl until smooth. Stir in mint. Pour into ice pop molds.
3. 3 Freeze until solid, at least 3 hours.

By LCCB

Ingredients

• ✓ mint
• angel food cake
• strawberry ice cream
• whipped topping
• strawberry

Instructions

1. 1 Slice angel food cake into 3 equal horizontal layers using a long serrated knife or bread knife. Place bottom layer onto a freezer-proof plate.
2. 2 Remove packaging from the ice cream; slice about 1 inch thick. Place ice cream slices on bottom cake layer, filling the gaps with ice cream and leaving the center unfilled. Press ice cream pieces together to form a solid layer the same size as the cake layer. Repeat with second cake layer and remaining ice cream. Top with final cake layer; freeze until ice cream is firm again, about 1 hour.
3. 3 Spread whipped topping over cake. Garnish with fresh strawberry slices and mint.

By Bibi

Ingredients

• ✓ mint
• peach
• white sugar
• lemon juice
• orange juice

Instructions

1. 1 Place peaches, separating any that have stuck together, sugar, and lemon juice in the bowl of a food processor; pulse until reaches the consistency of applesauce, adding orange juice as needed. Taste; adjust with sugar and lemon juice. Garnish servings with mint sprigs.

By Gwyneth

Ingredients

• ✓ mint
• honeydew melon
• cantaloupe melon
• watermelon
• lime zest
• lime

Instructions

1. 1 Combine honeydew, galia melon, and watermelon in a bowl. Drizzle with lime zest and juice; toss to coat. Garnish with fresh mint.

By TRANSCEND

Ingredients

• ✓ mint
• whipped topping
• sweetened condensed milk
• blueberry
• strawberry
• raspberry

Instructions

1. 1 Combine whipped toping and sweetened condensed milk in a bowl. Gently fold in 1 ¾ cup each blueberries, strawberries, and raspberries. Top with remaining ¼ cup each blueberries, strawberries, and raspberries.
2. 2 Garnish with mint; chill in the refrigerator until ready to serve.

By Jayme Leigh Gavisk

Ingredients

• ✓ mint
• graham cracker crust
• cream cheese
• sweetened condensed milk
• lemon
• lemon zest
• whipped cream

Instructions

1. 1 Gather all ingredients.
2. 2 Beat cream cheese in a medium mixing bowl until fluffy. Add condensed milk, lemon juice, and lemon rind; mix until smooth.
3. 3 Pour lemon mixture into crust. Refrigerate at least 2 hours before serving.
4. 4 Garnish with whipped cream and mint leaves if desired.
5. 5 Slice and serve.

By Heather Simpson

Ingredients

• ✓ mint
• butter
• brown sugar
• banana
• rum
• banana liqueur
• ground cinnamon
• vanilla ice cream

Instructions

1. 1 Heat butter and brown sugar in a skillet over medium-high heat until butter melts and mixture begins to bubble, 3 to 5 minutes.
2. 2 Place bananas, cut-side down, into the brown sugar mixture. Cook until just golden, about 30 seconds; flip and cook until golden on the other side, about 30 seconds. Turn off the heat.
3. 3 With the heat off, pour rum and banana liqueur into the skillet. Turn the heat to medium-high or high; cook until alcohol ignites and flames, 1 to 3 minutes. Carefully add cinnamon. When the flames die, remove from the heat.
4. 4 Scoop vanilla ice cream into two bowls. Divide banana mixture between the bowls and garnish with mint sprigs.

By John Mitzewich

Ingredients

• ✓ mint
• watermelon
• strawberry
• peach
• nectarine
• pear
• grape
• lemon
• lemon
• honey

Instructions

1. 1 Combine watermelon, strawberries, peaches, nectarines, pear, and grapes in a large bowl.
2. 2 Whisk lemon zest, lemon juice, mint, and honey together in a small bowl; drizzle over fruit mixture and toss to coat.
3. 3 Refrigerate before serving, 1 hour.

By TimTanguay

Ingredients

• ✓ mint
• sugar
• strawberry
• juice
• butter
• all-purpose flour
• water
• powdered sugar
• cream cheese
• whipping cream

Instructions

1. 1 Combine sugar, thawed strawberries, and any strawberry juice in a heavy pot over medium heat. Stir constantly and bring to a boil, being careful not to burn the sugar. Remove from the heat and let cool to room temperature, 15 to 30 minutes. Place syrup in the refrigerator to chill, about 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin tins.
3. 3 Cut butter into flour until well mixed and granular. Mix in just enough water (1 tablespoon at a time) to make a dough.
4. 4 Roll dough on a floured working surface with a floured rolling pin until very thin and almost transparent. Use a large round cookie cutter to cut out circles of dough. Lightly press circles into the prepared muffin cups.
5. 5 Bake in the preheated oven until light brown, 5 to 6 minutes. Remove from the oven and let cool.
6. 6 Meanwhile, beat powdered sugar, cream cheese, and whipping cream together until well mixed.
7. 7 Fill each cooled pastry crust with cream cheese filling, then drizzle with strawberry syrup and garnish with mint leaves.

By Chef Zachary

Ingredients

• ✓ mint
• strawberry
• white sugar
• all-purpose flour
• baking powder
• salt
• nutmeg
• butter
• milk
• egg
• whipped cream

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Lightly grease two 9-inch round cake pans. Set aside.
2. 2 Gently stir strawberries and ½ cup sugar together in a large bowl; chill.
3. 3 Combine flour, ¼ cup sugar, baking powder, salt, and nutmeg in a large bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk and egg yolks together in a medium bowl until well combined; stir into flour mixture until just moistened. Divide dough in half; pat into the prepared cake pans.
4. 4 Beat egg whites until stiff peaks form; spread evenly over dough in pans. Sprinkle with remaining ¼ cup sugar.
5. 5 Bake in the preheated oven until golden, 40 to 45 minutes. Cool 10 minutes; transfer to a wire rack to cool completely.
6. 6 Place 1 cake layer on a large serving plate; spread with ½ whipped cream, spoon ½ strawberries over cream. Repeat with remaining each 1 cake layer, ½ whipped cream, and ½ strawberries; garnish with mint.

By Brent BeSaw

Ingredients

• ✓ mint
• strawberry
• confectioners sugar
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• heavy cream
• confectioners' sugar
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Toss strawberries with ½ cup confectioners' sugar in a medium bowl until evenly coated. Set aside at room temperature until juices form, about 1 hour.
3. 3 Whisk flour, white sugar, baking powder, and sea salt together in a large bowl until well blended. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Pour in 1 cup cream, starting with ½ cup, adding 1 to 2 tablespoons at a time more; stir to make a soft dough, adding more cream as needed. Place dough into a floured bowl; knead a few times with the heel of your hand.
4. 4 Roll out dough on a floured surface until ½-inch thick; cut into six 3-inch rounds using a biscuit cutter. Place onto an ungreased baking sheet.
5. 5 Bake in the preheated oven until tops are golden brown, 10 to 12 minutes. Cool shortcakes on a wire rack.
6. 6 Beat remaining 1 cup cream in a metal or glass bowl with an electric mixer until soft peaks form; fold in 2 tablespoons confectioners' sugar and vanilla until incorporated. Cover the bowl; refrigerate whipped cream until ready to serve.
7. 7 Split each shortcake horizontally with a serrated knife; place bottoms onto serving plates. Spoon about ½ cup strawberries and juice onto each shortcake bottom; top each with ¼ cup whipped cream, followed by shortcake tops. Dust each with about 1 teaspoon confectioners' sugar; garnish each with 1 sprig mint.

By Divinity Turley

Ingredients

• ✓ mint
• butter
• white sugar
• egg
• lemon zest
• lemon juice
• vanilla extract
• all-purpose flour
• poppy seed
• salt
• cream cheese
• sour cream
• white sugar
• strawberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Beat butter and ¾ cup sugar in a large bowl with an electric mixer until creamy; beat in egg, lemon zest, lemon juice, and vanilla extract. Fold in flour, poppy seeds, and salt until dough comes together and no flour streaks remain.
3. 3 Roll dough by 1 ½ teaspoonfuls into balls; place on the prepared baking sheets. Press each ball with thumb to create an indent.
4. 4 Bake in the preheated oven until firm, about 7 minutes. Slightly enlarge indentations with the back of a spoon. Continue baking until cookies are barely golden around edges, about 5 minutes more.
5. 5 Transfer cookies to a wire rack to cool completely.
6. 6 Combine cream cheese, sour cream, and 2 ½ tablespoons sugar in a bowl; place ½ teaspoon each into indentations.
7. 7 Make 4 deep cuts around outside of each strawberry using a sharp paring knife, without cutting all the way through. Carefully fan out cuts so they open up. Repeat process until reach strawberry centers.
8. 8 Press 1 or 2 mint leaves into filling; top each with 1 strawberry rose.

By Ashley Baron Rodriguez

Ingredients

• ✓ mint
• strawberry
• white sugar
• lime juice
• all-purpose flour
• baking soda
• baking powder
• salt
• white sugar
• butter
• egg
• lime zest
• lime juice
• vanilla extract
• whole milk greek yogurt

Instructions

1. 1 Place strawberries, 4 ½ teaspoons sugar, and 1 ½ teaspoons lime juice in a nonreactive pot over medium heat; bring to a boil. Reduce heat to low; simmer, stirring occasionally, until mixture has thickened and reduced to about 1 cup, 20 to 25 minutes. Mash strawberries into smaller pieces with the back of a wooden spoon. Cool filling to room temperature.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch fluted tube pan (such as Bundt).
3. 3 Whisk flour, baking soda, baking powder, and salt together in a medium bowl until well combined.
4. 4 Beat 1 ½ cups sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in lime zest, ¼ cup lime juice, and vanilla. Add flour mixture in 3 batches, alternating with yogurt, beating batter briefly after each addition until just combined. Gently fold in mint until incorporated.
5. 5 Pour ⅓ batter into the prepared pan; carefully spoon cooled filling over batter, keeping it away from the sides and center tube of the pan. Carefully spoon remaining ⅔ batter over filling; smooth top.
6. 6 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes. Run a table knife around the edges to loosen; invert carefully onto a serving plate or wire rack. Cool completely.

By Kim

Ingredients

• ✓ mint
• all-purpose flour
• salt
• shortening
• egg
• water
• lemon juice
• semisweet chocolate
• butter
• sugar
• vanilla extract
• egg
• raspberry jam
• raspberry
• whipped topping

Instructions

1. 1 To make the crust, combine the flour and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Combine the egg, water, and lemon juice. Sprinkle wet ingredients over the flour mixture and toss lightly with a fork until the flour mixture is moistened. Wrap the dough in plastic and refrigerate for at least 1 hour or up to three days.
2. 2 Roll the dough out to fit a 9 inch pie plate. Place the dough in the pie plate, trimming the edge to form a 1 inch overhang. Fold the extra dough under itself and decoratively crimp the edge of the crust. Chill the pastry-filled pie pan at least 20 minutes before baking to prevent shrinkage.
3. 3 Preheat oven to 400 degrees F (205 degrees C). Line pastry with a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights and bake until the crust has set, about 5 minutes more. Cool completely before adding filling.
4. 4 To make the filling, melt the chocolate in a double boiler. Let it cool until room temperature but still fluid. Meanwhile, beat the butter with an electric mixer until smooth. Gradually add the sugar, beating until the mixture is light and fluffy. It should be noticeably lighter in color. Blend in the cooled melted chocolate and the vanilla extract. Add the eggs one at a time, beating at high speed for 2 minutes and scraping down the sides of the bowl well after each addition.
5. 5 Spread a thin layer (about 1/4 inch) of raspberry jam on the bottom of the cooled pie crust. Spoon the chocolate filling on top of the jam and smooth the surface. Refrigerate overnight.
6. 6 Before serving, garnish each slice with a dollop of whipped topping, 3 fresh raspberries, and a mint leaf.

By SillyBarista

Ingredients

• ✓ mint
• pomegranate seed
• cranberry
• seasonal fruit
• semi-sweet chocolate chips
• corn syrup
• heavy cream
• instant espresso granules
• coffee liqueur
• bittersweet chocolate chips
• vanilla extract
• egg yolk
• egg
• all-purpose flour
• granulated sugar
• cream cheese
• cooking spray
• granulated sugar
• butter
• chocolate wafer cookie

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.
2. 2 Combine cookie crumbs, butter, and 3 pinches sugar in a medium bowl; mix until well blended. Press into the bottom and up sides of the prepared pan.
3. 3 Bake in the preheated oven 10 minutes. Completely cool crust in the pan on a wire rack, about 30 minutes. Reduce the oven temperature to 325 degrees F (165 degrees C).
4. 4 Beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth and creamy, about 2 minutes. Gradually beat in 1 3/4 cups sugar and flour; beat until smooth. Add eggs and egg yolks, one at a time, beating on low speed just until yellow disappears before adding the next; beat in vanilla.
5. 5 Divide batter into 2 equal portions in separate medium bowls. Pour 1 portion into the prepared crust; spread evenly.
6. 6 Place bittersweet chocolate chips in a small microwave-safe bowl. Microwave at 50% power until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds.
7. 7 Whisk coffee liqueur and espresso granules together in a small bowl until espresso dissolves; stir into remaining batter portion. Stir melted bittersweet chocolate into coffee batter until blended.
8. 8 Gently pour chocolate-coffee batter over plain batter in the crust; spread evenly, the pan will be very full. Place springform pan on a rimmed baking sheet.
9. 9 Bake in the preheated oven until center is almost set but still jiggles slightly when pan gently shaken, 65 to 75 minutes. Transfer to a wire rack; cool completely, about 2 hours.
10. 10 Cover pan loosely with aluminum foil; chill 8 to 12 hours. Gently run a knife or offset spatula around the edges of the pan; remove sides of pan.
11. 11 About 1 hour before serving, heat cream and corn syrup in a small saucepan over medium just to a simmer. Place semisweet chocolate chips in a small heatproof bowl; pour cream mixture over chocolate chips and let stand 1 minute. Whisk gently until smooth. Cool slightly, about 15 minutes.
12. 12 Pour chocolate mixture over top of cheesecake; gently spread to edge of crust. Chill until set, about 30 minutes. Garnish if desired.

By Ghirardelli

Ingredients

• ✓ mint
• ✓ mint
• strawberry
• water
• sugar
• vanilla ice cream
• whipped cream

Instructions

1. 1 Mix the strawberries with the mint in a bowl.
2. 2 Combine the water and sugar in a small saucepan and bring to a boil. Reduce heat to medium and simmer until mixture reaches a thin syrup consistency, about 3 minutes.
3. 3 Drizzle syrup over the strawberries and mint and toss gently. Divide berries into four serving cups. Top each with ice cream and a dollop of whipped cream. Garnish with a mint leaf.

By Dawn Camacho

Ingredients

• ✓ mint
• champagne
• white sugar
• strawberry
• blueberry

Instructions

1. 1 Pour champagne into a shallow metal pan or bowl, and stir in the sugar. Cover with plastic wrap, and place in freezer. Freeze for 4 hours, whisking every 30 minutes. The frozen mixture will be firm and granular.
2. 2 Spoon the sorbet mixture into a blender or food processor, and process until smooth. Return to the metal container, cover, and re-freeze for up to 48 hours.
3. 3 Combine strawberries and blueberries in a small bowl. Spoon berries into the bottom of champagne flutes or wine glasses, and top with sorbet. Garnish with mint sprig if desired.

By TjB

Ingredients

• ✓ mint
• lemon
• water
• white sugar
• blueberry
• raspberry

Instructions

1. 1 Remove lemon zest in 1- to 2-inch sections using a vegetable peeler, avoiding the bitter white pith. Squeeze and reserve 2 teaspoons of juice.
2. 2 Stir lemon zest, water, sugar, and mint together in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Let cool, 10 to 15 minutes. Transfer to a bowl and chill, covered, for 45 minutes. Remove and discard lemon zest and mint.
3. 3 Process blueberries and raspberries in a food processor until smooth. Strain through a fine-mesh sieve into a bowl with chilled syrup; discard seeds. Stir in reserved lemon juice.
4. 4 Pour berry mixture into a 9x13-inch baking pan. Cover and freeze until edges are slushy, 1 1/2 to 2 hours. Stir with a metal spoon, scraping frozen mixture off bottom and sides of pan. Cover and freeze, stirring every 30 minutes, until mixture is slushy, about 3 hours more. Cover and freeze until firm, 4 to 24 hours more.
5. 5 Let stand and soften slightly at room temperature, 5 to 10 minutes. Scrape surface of granita with a fork and spoon into chilled dessert dishes.

By Allrecipes Magazine

Ingredients

• ✓ mint
• white sugar
• water
• lemon balm
• muscat wine
• lemon juice

Instructions

1. 1 Bring the sugar, water, mint, and lemon balm to a simmer in a saucepan over medium heat. Stir until the sugar has dissolved. Strain into a heatproof container. Stir in the muscat wine. Refrigerate until cold, about 4 hours.
2. 2 Stir in the lemon juice; pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

By Allrecipes Member

Ingredients

• ✓ mint
• pineapple slice
• lemon
• white sugar
• ginger
• greek yogurt

Instructions

1. 1 Place pineapple slices in a shallow bowl. Combine lemon juice, 2 tablespoons sugar, and ginger in a cup and pour over pineapple. Cover and marinate for 2 hours.
2. 2 Combine remaining 2 tablespoons sugar and mint leaves in the bowl of a food processor; pulse until finely chopped. Drain marinated pineapple well, reserving marinade.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate. Grill pineapple until soft and heated through, 2 to 3 minutes per side.
4. 4 Stir 3 to 4 tablespoons of the marinade into the Greek yogurt and sweeten with extra sugar if desired. Sprinkle grilled pineapple with mint sugar and serve with yogurt.

By susi310

Ingredients

• ✓ mint
• pineapple
• pineapple juice
• white sugar
• lime juice
• vodka

Instructions

1. 1 Place pineapple, pineapple juice, sugar, lime juice, vodka, and mint in a food processor and process until smooth.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container; put in the freezer for at least 6 hours before serving so it can firm up.

By chikalin

Ingredients

• ✓ mint
• water
• sugar
• hibiscus flower
• hibiscus flower
• grapefruit juice
• pomegranate seed

Instructions

1. 1 Heat water to a low boil. Add sugar and hibiscus flowers; stir until the sugar has dissolved. Remove from heat and allow to cool. Strain; discard hibiscus flowers. Add grapefruit juice and mint and mix well. Refrigerate until cold, about 4 hours.
2. 2 Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions. Add pomegranate seeds 5 minutes before the granita reaches the soft-serve stage.

By Buckwheat Queen

Ingredients

• ✓ mint
• butter
• white sugar
• confectioners' sugar
• lavender
• lemon zest
• all-purpose flour
• cornstarch
• salt

Instructions

1. 1 In a medium bowl, cream together the butter, white sugar and confectioners' sugar until light and fluffy. Mix in the lavender, mint and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into shapes with cookie cutters. Cookie stamps will work well on these too. Place on cookie sheets.
3. 3 Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.

By Maryeileen Corcoran

Ingredients

• ✓ mint
• water
• sugar
• lemon
• lemon juice
• limoncello liqueur

Instructions

1. 1 Combine 1 cup water, sugar, and fresh mint leaves in a saucepan over medium heat. Bring to a light boil, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat; stir in lemon zest. Let syrup cool slightly, about 10 minutes.
2. 2 Mix remaining 1 1/2 cup water, lemon juice, and limoncello liqueur into syrup.
3. 3 Pour mixture into an ice cream maker; churn according to the manufacturer's instructions, 10 to 15 minutes. Freeze until firm, about 6 hours.

By minnie

Ingredients

• ✓ mint
• vegetable oil
• egg
• sour cream
• white cake mix
• vanilla pudding mix
• basil
• balsamic vinegar
• white sugar
• strawberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Generously grease a fluted tube pan (such as a Bundt®).
3. 3 Stir vegetable oil, eggs, and sour cream in a large bowl until thoroughly combined; stir in cake mix, instant vanilla pudding mix, and basil until batter is smooth.
4. 4 Pour batter into prepared pan.
5. 5 Bake until the cake is lightly browned at the edges and a toothpick inserted into the thickest part of the cake comes out clean, 40 to 45 minutes.
6. 6 Let cake cool in pan for 20 minutes before inverting to turn cake out onto rack to cool completely.
7. 7 Stir balsamic vinegar with sugar in a saucepan and place over medium heat. Bring mixture to a boil, reduce heat to low, and simmer until vinegar syrup is slightly thickened, about 5 minutes. Remove from heat and cool syrup to room temperature.
8. 8 Just before serving, stir strawberries with balsamic syrup in a bowl; spoon berries and syrup over the cake. Sprinkle cake with fresh mint.

By jennifer macias

Ingredients

• ✓ mint
• neufchatel cheese
• sugar
• lime gelatin
• lime zest
• lime juice
• whipped topping
• pretzel
• butter
• margarine

Instructions

1. 1 Line 9-inch round pan with plastic wrap, with ends extending over side of pan. Beat Neufchatel cheese and 1/4 cup sugar with mixer until blended. Add dry gelatin mix, zest and juice; mix well.
2. 2 Whisk in COOL WHIP and mint; pour into prepared pan. Mix pretzel crumbs, remaining sugar and butter; sprinkle over pudding mixture. Cover dessert with ends of plastic wrap; use to gently press crumb mixture into filling.
3. 3 Freeze 3 hours or until firm. Invert dessert onto serving plate; remove pan and plastic wrap. Let dessert stand at room temperature 15 min. to soften slightly before cutting to serve.

By Cool Whip

Ingredients

• ✓ mint
• chocolate wafer cookie
• butter
• heavy cream
• white sugar
• vanilla extract
• raspberry syrup
• chocolate wafer
• raspberry
• semisweet chocolate

Instructions

1. 1 To Make Crust: In a small bowl, mix together crushed cookies and melted butter. Press mixture into a 9 inch pie pan using your hands or the back of a spoon. Refrigerate until firm.
2. 2 To Make Filling: Whip 2 cups of cream until soft peaks form. Continue to whip while slowly adding sugar, followed by vanilla extract. Whip until stiff, then stir in 1/2 cup raspberry syrup.
3. 3 Spread a layer of whipped cream mixture 1/2 inch deep into bottom of pie crust. Cover with a layer of chocolate cookies. Cover with another 1/2 inch layer of whipped cream mixture, followed by more cookies. If desired, slightly overlap the cookies, dipping them in whipped cream mixture before placing them in pan. Continue alternating layers until cookies are gone, and finish with a layer of whipped cream mixture. Cover carefully. Refrigerate at least 12 hours before serving. Pie will keep up to 3 days.
4. 4 Just prior to serving, whip remaining 1/2 cup cream and cover pie with a fresh layer. If desired, garnish with fresh raspberries, mint leaves, and chocolate curls.

By Emily Lewis

Ingredients

• ✓ mint
• ricotta cheese
• heavy cream
• powdered sugar
• honey
• lemon zest
• amaretti cookie
• blackberry
• raspberry
• nutmeg

Instructions

1. 1 Beat drained ricotta, cream, powdered sugar, and honey in a stand mixer on low speed until creamy, about 1 minute. Whip on high speed until fluffy, 2 to 3 minutes. Fold in lemon zest. Transfer mixture to a piping bag and refrigerate while you prepare the serving glasses.
2. 2 Place cookies into a resealable plastic bag; seal the bag and crush cookies into chunky crumbs. Set aside 1 tablespoon for garnish. Divide remaining crumbs evenly among five 6-ounce glasses.
3. 3 Pipe ricotta cream into each glass. Sprinkle reserved crumbs over top, then garnish with blackberries, raspberries, mint, and nutmeg. Refrigerate for 1 hour before serving.

By Buckwheat Queen

Ingredients

• ✓ mint
• water
• white sugar
• lemon zest
• lemon juice
• lemon
• raspberry liqueur

Instructions

1. 1 Whisk water, sugar, and lemon zest together in a medium saucepan; bring to a boil over high heat. Boil and whisk for 5 minutes. Cool 10 minutes, then whisk in lemon juice.
2. 2 Transfer lemon mixture to an 8x8-inch pan; freeze 1 ½ hours.
3. 3 Remove pan from freezer; stir with a fork to break up ice. Freeze 3 hours more. Scrape and mix ice into shavings with a fork.
4. 4 Serve in chilled glasses; garnish with mint and lemon wedges. Top with raspberry-flavored liqueur.

By tcasa

Ingredients

• ✓ mint
• heavy cream
• confectioners' sugar
• almond extract
• sour cream
• blackberry
• lemon zest

Instructions

1. 1 Beat heavy cream, ½ cup confectioners' sugar, and almond extract together in a large bowl until stiff; fold in sour cream until combined. Refrigerate until ready to use.
2. 2 Toss blackberries with remaining ½ cup confectioners' sugar in a separate large bowl until evenly coated. Let stand at room temperature for about 15 minutes.
3. 3 Layer whipped cream and blackberries into 8 parfait glasses, beginning and ending with whipped cream. Garnish each parfait with 1 strip lemon zest, a few blackberries, and 1 sprig mint.

By JOSIE