Place the water, 1/2 sugar, and mint in a small pan and bring to a simmer
, stirring occasionally to help dissolve the sugar. Let simmer over low heat to steep
the mint. Then strain
the mint from the simple syrup
. Discard the mint
In a food processor
combine 2 cups of strawberries with the remaining 1 tablespoon of sugar. Run the machine to puree the strawberries. Add the mascarpone cheese
, lemon juice
, and salt. Run the machine until the mascarpone cheese is fully incorporated. Add the mint simple syrup and run the machine to combine. Place the strawberry
mixture in an 8 by 8-inch glass dish and place the dish in the freezer. The mixture will take about 4 hours to freeze.
To serve, use a fork to scrape the granita
. Spoon the mixture into chilled bowls. Top with the finely chopped strawberries. Serve immediately.