Strawberry and Basil Granita

Ingredients:

• 5 tablespoons of sugar
• 2 tablespoons balsamic vinegar
• 450 g strawberries, hulled and halved
• 2 tbsp chopped fresh basil + 4 leaves for serving

Preparation:

1. Combine the sugar and vinegar in a small saucepan. Cook, stirring constantly, over medium heat until the sugar is completely dissolved, 3-5 minutes. Remove from heat and let cool; the mixture should have the consistency of maple syrup.
2. Combine the strawberries and basil in a food processor and puree until smooth. Add the syrup and pulse. Pour into an 8-inch square baking dish, cover tightly with plastic wrap, and freeze for about 2 hours.
3. When the edges begin to harden, scrape the ice with the tines of a fork. Repeat this process every 1-2 hours, then scrape it periodically until the granita hardens into a snow-like mass. Freeze overnight.
4. Divide the granita among the bowls and garnish each serving with a basil leaf.