Strawberry Granita with Balsamic Vinegar

Instructions

1. In a saucepan, melt the sugar with the water.
2. Add the syrup to the puréed strawberries. Blend well and pour onto a baking sheet or large pan. Freeze overnight.
3. 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.
4. Just before serving, pour about 5 ml (1 teaspoon) of balsamic vinegar over each serving. Serve as dessert or as a palate cleanser.