Ingredients

serves 4

　　3/4 cup sugar

　　3/4 cup water

　　1/2 bunch fresh mint, leaves removed from stems, rinsed well (about 1/2 cup)

　　1/2 cup white grape juice

　　1 tablespoon fresh lime juice

　　1 1/2 teaspoons unflavored gelatin (1/2 envelope)

　　1 6-ounce container fresh raspberries, rinsed

　　1/2 cup heavy cream

　　1 tablespoon confectioners’ sugar

　　

Step 1

Place a medium saucepan over high heat. Add the sugar, water, and mint, and bring to a boil. Reduce heat to medium; simmer 2 minutes, swirling the pan to dissolve the sugar. Strain the mixture through a fine-mesh sieve into a small bowl; discard the mint.

　　

Step 2

Combine the grape juice, lime juice, and gelatin in a medium heatproof bowl set over a pan of simmering water, and stir until the gelatin is dissolved. Remove the bowl from the heat; add the mint syrup and berries, stirring with a wooden spoon to break some berries into pieces. Divide the mixture among 4 6-ounce ramekins. Cover with plastic; refrigerate until firm, at least 4 hours and up to 2 days.

　　

Step 3

Just before serving, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until soft peaks form, 3 to 4 minutes. Add the confectioners’ sugar, and continue beating until soft peaks return, 1 to 2 minutes. To serve, spoon a dollop of whipped cream onto each serving.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.