1 Large Bag Ripe Frozen Strawberries, (Or Any Frozen Berry)Thawed
⅓ Cup White Sugar, Or To Taste
1 Cup Water
½ Teaspoon Lemon Juice (Optional)
¼ Teaspoon Balsamic Vinegar (Optional)
1 Tiny Pinch Sea Salt
Step 1 Rinse strawberries with cold water; let drain. Transfer berries to a blender and add sugar, water, lemon juice, balsamic vinegar, and salt.
Step 2 Pulse several times to get the mixture moving, then blend until smooth, about 1 minute. Pour into a large baking dish. Puree should only be about 3/8 inch deep in the dish.
Step 3 Place dish uncovered in the freezer until mixture barely begins to freeze around the edges, about 45 minutes. Mixture will still be slushy in the center.
Step 4 Lightly stir the crystals from the edge of the granita mixture into the center, using a fork, and mix thoroughly. Close freezer and chill until granita is nearly frozen, 30 to 40 more minutes. Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until the granita is light, crystals are separate, and granita looks dry and fluffy.
Step 5 Portion granita into small serving bowls to serve. Serves 6