Fresh Strawberry Granita
Granita is a gorgeous Italian frozen iced dessert . You can make it any time of the year, but it's really best enjoyed during the summer months. Not only is it cold and delicious, but it forces you to pop your hot face into the freezer four or five times to stir. Mixing the granita with a fork several times as it freezes results in perfect icy crystals.
ripe strawberries, hulled and halved
2
pounds
water
1
cup
white sugar, or to taste
⅓
cup
lemon juice (Optional)
½
teaspoon
balsamic vinegar (Optional)
¼
teaspoon
salt
1
tiny pinch
 Rinse strawberries with cold water, then drain.
  Place berries into a blender with water, sugar, lemon juice, balsamic vinegar, and salt. Pulse several times to get the mixture moving, then blend until smooth, about 1 minute. Pour into a large baking dish; the mixture should only be about 3/8 inch deep in the dish.
  Place the uncovered dish into the freezer until the mixture barely begins to freeze around the edges, about 45 minutes, it will still be slushy in the center.
  Keeping the mixture in the freezer, use a fork to lightly stir the frozen crystals from the edges in towards the center; mix thoroughly. Close the freezer and continue to chill until granita is nearly frozen, 30 to 40 more minutes. Mix lightly again with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork three to four more times until the crystals are separate and the granita looks dry and fluffy.
  Portion granita into small serving bowls to serve.
