1

In a medium saucepan over medium heat, combine the lemon zest, lemon juice, sugar, and salt with 2 cups cold water and cook until the sugar is dissolved. Pour into ice cube trays and freeze overnight.

2

Put 6 to 8 cubes in a food processor to make 1 layer. Pulse until the mixture is grainy and fluffy. Remove the fluffy ice to a freezer-safe container and repeat the process with the remaining cubes. Store tightly covered in the freezer until serving. Remove from the freezer 10 to 15 minutes before serving. Spoon into dessert dishes with the raspberries, and garnish with mint sprigs. Serve cold.