Strawberry Granita

Bring the sugar and 200 ml water to a boil in a small saucepan and let it boil vigorously for 5 minutes.

Remove the sugar syrup from the heat and let it cool completely.

Juice the lemon and set the juice aside.

Wash the strawberries, let them drain well and remove the calyxes.

Puree the strawberries with the lemon juice until smooth.

Add the strawberry purée to the cooled syrup and stir thoroughly.

Pour the mixture into a metal bowl, cover with foil and freeze for about 4 hours; every 30–45 minutes, stir vigorously with a fork or spoon to create ice crystals.

Alternatively, freeze the mixture in an ice cream maker until a grainy, crystalline texture forms.