Champagne Raspberry Granita

Place water, sugar, zest and lemon juice in a sauce pan and bring to a boil. Cook for 1 minute making sure all sugar is dissolved.

Pour the sugar/water mixture in a shallow pan and freeze until ice has formed inside the edges of the pan about 1 to 2 inches. With a regular dinner fork mix the ice and un-frozen sugar syrup in the middle with the champagne and raspberry puree, and place back in the freezer. Freeze for approximately 2 1/2 hours more.

Again with a dinner fork, mix the frozen granular mixture. If not completely frozen, leave in the freezer a while longer. Fluff with a fork before service. Garnish with fresh raspberries and mint.