Fresh Strawberry Granita

1 kg ripe strawberries, hulled & halved
⅓ cup white sugar, to taste
1 cup water
½ tsp lemon juice
¼ tsp SIDS RASPBERRY VINEGAR
1 tiny pinch salt

Rinse strawberries with cold water and let drain. Transfer berries to a blender and add sugar, water, lemon juice, SIDS RASPBERRY VINEGAR and salt.
Pulse several times to get the mixture moving, then blend until smooth, about 1 minute. Pour into a large baking dish. Purée should only be about 1 cm deep in the dish.
Place dish uncovered in the freezer until mixture barely begins to freeze around the edges, about 45 minutes. Mixture will still be slushy in the centre. Lightly stir the crystals from the edge of the granita mixture into the centre, using a fork and mix thoroughly. Close freezer and chill until granita is nearly frozen, 30-40 more minutes. Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3-4 times until the granita is light, crystals are separate and granita looks dry and fluffy.
Portion granita into small serving bowls to serve.
Freezing times will vary greatly depending on how cold, empty, large, etc., your freezer is. Just keep checking and forking!
History: Granita (in Italian also granita siciliana) is a semi-frozen dessert made from sugar, water and various flavourings. Originally from Sicily, it is available all over Italy in somewhat different forms. It is related to sorbet and Italian ice; however, in most of Sicily, it has a coarser, more crystalline texture.