Instructions: In a very small saucepan simmer water and half the sugar until sugar is dissolved, about 3 minutes, and in a small bowl toss with the blueberries and mint.

Chill the blueberry mixture, covered, 15 minutes, or until cold. Divide the blueberries between 6 dessert glasses.

In a chilled bowl with an electric mixer beat cream with remaining sugar until it just holds stiff peaks and fold in zest. Top blueberries with lemon cream.

Garnish with extra mint leaves and serve.

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