prepare the cocktail: Mix all ingredients except for the mint
leaves and the champagne. Strain and place in the freezer; allow
the mixture to freeze. With a spoon or a fork, scrape two tablespoons
of the Lime Granité into each glass. Pour the champagne over
the granité and decorate with the chopped mint leaves.
Restaurant Aquavit of New York, Ethiopian-born, Swedish-raised chef
Marcus Samuelsson pours this irresistible lime elixir, making his
patrons swoon amidst a giant waterfall in the former garden area
of John D. Rockefeller's townhouse.