Directions

1. 1

   Slice the strawberries into pieces. Place them in a bowl with the sugar and stir to combine. Allow the mixture to stand at room temperature for at least 1 hour, or up to 4 hours. The strawberries will release their juices as they macerate, creating a fragrant, deeply colored syrup.

2. 2

   While the strawberries macerate, place a shallow metal or glass freezer-safe tray (such as a 9-by-13 inch baking pan) in the freezer to chill.

3. 3

   Once the strawberries have finished macerating, pour them and all their accumulated juices into a blender. Add the water and blend until completely smooth. Taste the mixture, and add a squeeze of fresh lemon juice if desired. If you prefer a seedless granita, strain the puree through a fine-mesh sieve, pressing the pulp to extract all the liquid; discard the seeds.

4. 4

   Pour the strawberry puree into the chilled shallow tray in the freezer. After 30 minutes, remove the tray and use a fork to scrape any frozen mixture that has formed around the edges toward the center, breaking up any ice crystals. Return the tray to the freezer.

5. 5

   Repeat the scraping process every 30 minutes, stirring more vigorously as the granita becomes harder and more solid. The total freezing and scraping process should take approximately 2 hours. The granita is complete when it has a light, icy texture with no large ice crystals and resembles wet snow. Serve immediately in chilled cups.