Honeyed Grapefruit Granita

1. In a small saucepan, bring the sugar and water to a boil to make a simple syrup. When the sugar has dissolved, remove the pan from the heat and chill the mixture. Measure 2/3 cup of the finished chilled syrup; you may have a bit extra that you can save for a cocktail or to sweeten iced coffee.
2. In a medium bowl, add the 2/3 cup simple syrup, honey, grapefruit juice, and lemon juice. Whisk well to combine. Pour the mixture into a 9×13 glass baking dish and cover with plastic wrap. Slide the dish into the freezer and chill for 1 hour. Remove the dish from the freezer and scrape the granita with a fork to break up the mixture; cover and place back in the freezer. Scrape the granita every 30 minutes or so until it is frozen and crystals have formed.
3. To serve, spoon the granita into small dishes and top with fresh grapefruit segments, mint leaves, and a splash of champagne, cava or prosecco if you are feeling festive.