Wash the mint. Reserve 8 sprigs for
garnish. Roughly chop the remaining leaves and combine in a saucepan
with the sugar, water, lemon juice, and lemon zest. Bring to a boil,
reduce the heat, and simmer for 20 minutes. Remove from the heat and
allow to steep for 20 minutes, then strain. Pour the cooled liquid into
a shallow, nonreactive pan and place a freezer overnight. At serving
time, use the tines of a fork to scrape the surface of the ice into
large crystals. Heap the crystals into chilled stemmed glasses and
garnish with the berries and the reserved mint sprigs.
