Using a vegetable peeler, remove the zest (colored part) from the orange peel. In a small saucepan combine orange zest, water, and sugar. Bring to boiling, stirring until sugar dissolves. Reduce heat; simmer, covered, for 5 minutes. Strain; cool. Add orange juice and lemon juice. Pour orange juice mixture into an 8x4x2-inch loaf pan. Cover and freeze until firm.
Break frozen mixture into chunks. Place in a metal mixing bowl. Beat with an electric mixer until mixture is slushy. (Slushy mixture may be refrozen.) Spoon into dishes and serve with Raspberry Sauce, if desired. Garnish with mint leaves. Makes 6 servings.
In a medium saucepan combine 1/2 cup sugar and 2 teaspoons cornstarch. Stir in 3/4 cup fresh or frozen raspberries, thawed; 1/2 cup cranberry juice cocktail; and 1 tablespoon raspberry vinegar. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in 1/4 cup fresh or frozen raspberries, thawed. Cool thoroughly. Makes 1-1/3 cups.