Icy Lemon-Mint Parfaits

• 2 cups loosely packed fresh mint leaves plus 6 leaves for garnish
• 1 1/4 cups water
• 1 cup sugar
• 3/4 cup fresh lemon juice
• 3/4 cup chilled heavy whipping cream
• 1 1/2 tablespoons sugar
• 1 1/2 tablespoons finely chopped fresh mint leaves
• 1 1-pint container fresh strawberries, hulled, thinly sliced

1. Combine 2 cups mint leaves, 1 1/4 cups water, and sugar in medium saucepan. Stir over medium heat until sugar dissolves. Reduce heat to very low; cook 5 minutes without simmering. Pour through fine strainer into 8x8x2-inch glass baking dish. Cool to room temperature; mix in lemon juice. Cover and freeze until firm, stirring occasionally, at least 6 hours or overnight.
2. Using electric mixer, beat cream, sugar, and mint in medium bowl until peaks form. (Can be made 4 hours ahead. Cover and chill. Rewhisk to thicken before using.)
3. Using fork, scrape granite to form crystals. Place 4 berry slices in each of 6 glasses. Top with 1 generous tablespoon minted cream, then 4 berry slices. Spoon 1/4 cup granite over. Repeat layering with berry slices, minted cream, and granite. Garnish each with berry slice and mint leaf.

mint, water, sugar, lemon juice, chilled heavy whipping cream, sugar, mint, fresh strawberries

Taken from www.epicurious.com/recipes/food/views/icy-lemon-mint-parfaits-234452 (may not work)