2 1/2 C. sugar
5 C. water
1/4 tsp. salt
1 C. fresh lemon juice (about 6 lemons)
1 T. grated lemon peel
6 mint sprigs

Combine sugar, water and salt in large saucepan. Cook, stirring continually, over low heat until sugar dissolves. Bring to a boil and cover. Boil 5 minutes, do not stir. Remove pan from heat. Stir in lemon juice and lemon peel. Pour into medium glass dish. Cool at room temperature. Freeze, covered, until slushy. Spoon into chilled mixing bowl. Beat ice with electric mixer set at medium speed until smooth, but do not allow mixture to melt. Pour back into dish and spread evenly. Cover with plastic wrap. Freeze lemon ice, stirring 2-3 times until firm. Spoon into chilled dessert dishes. Top each serving with a mint sprig.