Champagne Granita With Strawberries

• 3/4 cup, plus 2 tablespoons, sugar
• 6 tablespoons water
• 1 pint ripe strawberries, hulled and sliced in thick rounds
• 1 tablespoon plus 4 1/2 teaspoons fresh lemon juice
• 2 tablespoons thinly sliced mint leaves, plus 6 sprigs for garnish
• 2 tablespoons Grand Marnier (optional)
• 2 1/2 cups dry Champagne or other sparkling wine
• 1/2 cup fresh orange juice

1. Mix the 3/4 cup of sugar and water in a small saucepan.
2. Bring to a boil over medium heat and boil until the sugar dissolves, about 1 minute.
3. Let cool.
4. Meanwhile, in a medium-size bowl, combine the berries, 2 tablespoons of sugar, 1 tablespoon of lemon juice, sliced mint and Grand Marnier, if using.
5. Cover and let stand for at least 2 hours.
6. In a shallow nonreactive pan, combine the sugar syrup, Champagne, orange juice and 4 1/2 teaspoons of lemon juice.
7. Cover with plastic wrap and freeze for at least 6 hours.
8. To serve, scrape the granita with a fork into large crystals.
9. Spoon into chilled martini or other wide-mouthed glasses.
10. Surround with berries and garnish with mint.
11. Serve immediately.

sugar, water, strawberries, lemon juice, mint, grand marnier, sparkling wine, orange juice

Taken from cooking.nytimes.com/recipes/7833 (may not work)