- In a saucepan, melt the sugar with the water.
- Add the syrup to the puréed strawberries. Blend well and pour onto a baking sheet or large pan. Freeze overnight.
- Remove from the freezer and thaw for about 2 minutes. With a metal spatula, remove and break up into pieces. Place in the bowl of a food processor. Pulse to a roughly crush ice without making a smooth sorbet. Place the granita into a container and freeze until needed.
- Just before serving, pour about 5 ml (1 teaspoon) of balsamic vinegar over each serving. Serve as dessert or as a palate cleanser.
The Granita name refers to the crystallized texture of this preparation. Traditionally, once the preparation is frozen solid, we scratched the surface with a fork to form large ice crystals. The classic remains the coffee granita topped with whipped cream and dusted with cocoa powder. The sorbet, meanwhile, is processed in an ice cream machine to form a smooth texture.