Ingredients
900 g ripe strawberries, hulled and halved
240 ml water
80 ml white sugar (or to taste)
2.5 ml lemon juice
1.25 ml balsamic vinegar
1 tiny pinch salt
Directions
Step 1
Rinse the strawberries with cold water and drain them.
Step 2
In a blender, combine the strawberries, water, sugar, lemon juice, balsamic vinegar, and salt. Pulse several times to start the mixture, then blend until smooth, approximately 1 minute. Pour the mixture into a large baking dish, ensuring it's about 1 cm deep in the dish.
Step 3
Place the dish, uncovered, in the freezer until the mixture barely starts to freeze around the edges, about 45 minutes. It should still be slushy in the center.
Step 4
While keeping the mixture in the freezer, use a fork to lightly stir the frozen crystals from the edges toward the center; mix thoroughly. Return the dish to the freezer and continue to chill until the granita is nearly frozen, another 30 to 40 minutes. Lightly mix it 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.
Step 5
Serve the granita in small bowls and enjoy.