- For the raspberry sauce place raspberries in a small pot with the sugar and lemon juice. Cook until the raspberries have broken down and melted with the sugar. Place in a blender and process until smooth. Strain through a fine chinois and place in a squeeze bottle refrigerate.
- Whip heavy cream until stiff peak is achieved set aside for plating.
- In a mason jar or bowl your choice alternate raspberry sauce, lemon leche cake and the sliced peaches top with whipped heavy cream and add mint for garnish.
Ingredient availability varies by location*