Prep Time: 1 hour, plus a minimum of 3 hours to freeze
1 pound fresh strawberries, stems removed and sliced, about 2 cups
3 tablespoons all-natural granulated sugar
½ large lemon juiced, about 2 tablespoons
1 teaspoon balsamic vinegar
1 tablespoon honey or agave nectar, optional
Fresh Mint leaves, for garnish
Place sliced strawberries in a large bowl. Toss the strawberries with the sugar, lemon juice, balsamic vinegar and honey. Honey or agave are optional for extra sweetness.
Place strawberries in a blender and add ½ cup cold water. Pulse until smooth. If you don’t want seeds, drain the mixture through a cheesecloth.
Pour strawberry mixture into a 13x9-inch baking dish, cover and freeze approximately 45 minutes until the edges of the granita are just set and the center is soft.
Whisk granita with a fork in order to distribute frozen portions evenly. Cover and return to the freezer for an additional 30 minutes. The edges of granita should be icy, with an overall slushy texture.
Scrape the ice cyrstals from the side of the pan and return to the freezer for 3 hours or overnight.
Let granita thaw for about 10 minutes before serving.
You may ring the glass with sugar for a prettier presentation.
Serve granita, using a fork to get it into ramekins or martini glasses, which make for the best presentation. Top with a fresh mint leaf and enjoy!
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