1/2 cup (125 ml) sugar

1/4 cup (60 ml) water

3 cups (750 ml) strawberry purée

High quality balsamic vinegar

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.

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