2 pints fresh strawberries, hulled and sliced
1 cup sweetener
2 tablespoons fresh lemon juice
Balsamic vinegar, for serving
1. Place a 9-by 13-inch nonreactive pan and large metal spoon in the freezer and chill for 15 minutes.
2. In a food processor fitted with the metal blade, process the strawberries, sweetener, and lemon juice until coarsely pureed. About 15 seconds. Pour into the chilled pan. Freeze until mixture is semi-solid and icy around the edges, about 1 hour.
3. Use the cold spoon to chop, mash, and mix the edges of the mixture into the center. Freeze until the edges are icy again, about 1 hour. Repeat freezing and mixing procedure until the mixture is completely frozen and icy, but soft enough to scoop, about 1 hour.
4. Scoop out into chilled dessert bowls. Serve immediately with a cruet of balsamic vinegar, allowing each guest to drizzle the granita with vinegar to taste.
Makes approximately 1 quart, serves 4-6