ITALIAN ICE

Steps:

• Combine the syrup, lemon zest, lemon juice, and mint in a small pitcher. Refrigerate until cold.
• Working in batches, place the ice in a heavy resealable plastic bag and hit it with a mallet or rolling pin to coarsely crush the ice. Place 2 to 3 cups of crushed ice at a time in a food processor and run the machine until the ice is finely chopped. (You can store the shaved ice in a large resealable plastic bag in the freezer for up to 1 day.)
• Place 1 1/2 cups of shaved ice in each serving dish. Pour 3 to 4 tablespoons of the syrup mixture over each scoop of ice and serve immediately.