- 10 ounces fresh strawberries (about 2½ cups), hulled
- 1/2 cup sugar, or to taste
- 1 cup water
- 1 tablespoon aged balsamic vinegar
Combine berries and sugar in a food processor until smooth. Stir in water and vinegar. Transfer to a glass baking dish and freeze for 30 minutes.
Thoroughly scrape the entire pan with a fork, breaking up ice crystals. Repeat freezing and scraping process every 30 minutes, until granita is firm but not frozen solid, 2 to 4 hours.
Spoon into small glasses and serve.