1 c. sugar
1 c. water
1 c. fresh mint leaves
1/2 c. lemon juice
Green food coloring
1 c. whipping cream

Combine sugar and water in a saucepan; boil until sugar dissolves. Cool slightly. Put this syrup and mint in blender container; cover and run on speed 4 (or low) until mint is very fine. Cover and allow to stand until cool. Stir in lemon juice and food coloring.

Strain mixture into a refrigerator tray, discarding mint and freeze until mushy. Turn mint ice into a chilled bowl; beat with an electric mixer until smooth. Fold in whipped cream. Return to refrigerator tray; freeze until firm. Makes 8-10 servings.