in a non-reactive saucepan, combine the sugar and water and bring to a boil, stir until the sugar and water dissolves, reduce the heat and simmer for 5 minutes. remove from the heat and pour in the fresh lemon juice. add the mint to the mixture, stir to mix, let cool. Strain the mixture into 2 flat pie pans set in freezer for 2 more hours, scraping every half hour or until the granita is a flaky slush. When ready to serve, grate the ice with a fork one last time and scoop into 6 chilled small goblets.