Ambrosia With Chantilly Cream

• 1 cup sugar
• 3/4 cup fresh mint, divided
• 3 navel oranges, peeled and sectioned
• 3 blood oranges, peeled and sectioned
• 2 grapefruit, peeled and sectioned
• 6 clementines, peeled and sectioned

1. Bring sugar and 1/2 cup water to a boil; stir until sugar dissolves. Boil 5 minutes. Remove from heat; steep 1/2 cup mint 20 minutes. Strain syrup; discard solids. Cool syrup completely.
2. Toss together citrus sections and 1/4 cup syrup. Cover and chill 8 hours, stirring occasionally. (Reserve remaining syrup for another use.) Chop remaining 1/4 cup mint; toss with fruit. Serve with Chantilly Cream.
3. Make-Ahead Tip
4. Fresh Mint Syrup: Steep fresh mint in hot sugar syrup to make a delightful simple syrup up to a week before Christmas. Section the citrus, and toss it with syrup the day before.

sugar, fresh mint, oranges, oranges, clementines

Taken from www.myrecipes.com/recipe/ambrosia-chantilly-cream (may not work)