Pour milk into a small mixing bowl; place the mixer beaters in the bowl. Cover and refrigerate for at least 2 hours or until chilled. Meanwhile, in a large mixing bowl, dissolve gelatin and sugar in water. Stir in lemon juice. Cover and refrigerate until
syrupy, about 1-1/2 hours.
Beat gelatin until tiny bubbles form. Beat chilled milk until soft peaks form; fold into gelatin. Pour into serving dishes. Refrigerate for at least 3 hours or overnight.
Garnish with whipped topping, lemon and mint. Refrigerate leftovers