• 1 cup fresh or frozen, unsweetened, unthawed raspberries
• 1/2 cup sugar
• 1/4 cup water
• 1 cup heavy or whipping cream
• Zest of one lemon (just the yellow part of the rind, grated)

Directions:

1. Combine the raspberries, 1/4 cup of sugar and the water in a heavy saucepan. Bring to a boil over medium-high heat, stirring constantly until boiling.
2. Boil until the mixture is reduced by half, stirring occasionally, about 8 minutes. Transfer to a bowl and put in the refrigerator to cool.
3. Beat cream and remaining 1/4 cup of sugar in a bowl with a mixer on the highest speed until it holds stiff peaks.
4. Assemble the layers of cream and raspberries in a tall parfait glass or wine glass, separating each layer with a thin layer of zest. Garnish with more raspberries if desired.