2 cups (280 g) strawberries, hulled

¾ cup (180 ml) water

½ cup (105 g) sugar

1 tbsp (15 ml) lemon juice

In a blender, purée all the ingredients until smooth. Strain and spoon into an 8-inch (20 cm) square glass dish. Freeze for 6 hours or until the granita is completely frozen.

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