In a small pot, bring the water to a boil over medium heat, and add 1/2 cup of the sugar. Shut off the heat, add the mint
leaves and set aside to cool. Once you can smell the mint, after about 2 to 3 minutes, strain
and set aside. Discard mint leaves.
In a large pitcher, combine and muddle
2 pints raspberries with 1/4 cup of the sugar and the lime juice. Stir to blend
with a spoon, crushing the raspberries Add the mint simple syrup
When ready to serve, remove the pitcher from the refrigerator. Top off with Champagne and pour into champagne flutes. Garnish
with remaining raspberries and serve.