Desserts: Champagne Gratinee with Berries (To serve 6)

3/4 cup, pus 2 T sugar
6 T water
1 pint ripe strawberries, hulled and sliced in thick rounds
1 T + 4 1/2 t fresh lemon juice
2 T thinly sliced mint leaves, plus 6 sprigs for garnish
2 T Grand Marnier
2 1/2 cups dry Champagne or other sparkling wine
1/2 cup fresh orange juice

Mix the 3/4 cup sugar and water in small saucepan.  Bring to boil over med heat, boil until sugar dissolves, about 1 minute.  Let cool.  Meanwhile, in a medium bowl, combine berries, 2 T sugar, 1 T lemon juice, sliced mint and Grand Marnier.  Cover and let stand for at least 2 hours.
In shallow nonreactive pan, combine sugar syrup, Champagne, orange juice and 4 1/2 t lemon juice.  Cover with plastic wrap and freeze for at least 6 hours.  To serve, scrape gratine with fork into large crystals.  Spoon into chilled martini or other wide-mouthed glasses.  Surround with beries and garnish with mint.  Serve immediately.