- 1 cup water
- 1/2 cup raw cane sugar
- 1 lb strawberries, stems removed
- 1/2 cup lime juice
- Fill a medium bowl with ice water. Combine the 1 cup water and sugar in a small saucepan. Warm over low heat until the sugar is dissolved. Remove the simple syrup from the heat, place the pan in the ice-water bath, and stir to chill rapidly. Alternatively, refrigerate the syrup until chilled, about 3 hours. (Store in an airtight container in the refrigerator for up to 2 weeks.)
- Reserve four to six strawberries for garnish. Place the remaining strawberries in a blender or food processor. Blend until smooth, then strain through a fine-mesh sieve into a medium bowl to remove the seeds.
- Add the lime juice and 1/2 cup [120 ml] of the simple syrup to the strawberry juice. Stir and taste, adding more simple syrup if desired.
- Pour the strawberry mixture into a 13-by-9-by-2-inch nonstick metal baking pan. Freeze until the mixture is icy around the edges, about 25 minutes.
- Using a fork, stir the icy portions into the middle of the pan. Continue this process of stirring the icy edges into center every 25 minutes for about 11/2 hours, or until the mixture has turned into flaky crystals. Cover tightly and freeze for up to 1 day.
- To serve, scrape the granita into serving bowls or glasses and garnish with the reserved berries.