Strawberry Balsamic Granita

The balsamic vinegar supplies a depth of flavour and sweetness to this granita.

1/3 cup sugar (75 mL)
6 sprigs basil, leaves and stalks separated
1 lb strawberries, stemmed and hulled (500 g)
¼ cup balsamic vinegar (60 mL)

In a small saucepan, simmer sugar, basil stems and 1 cup (250 mL) water over medium heat until sugar dissolves. Let cool. Meanwhile, set aside 6 strawberries and 12 small basil leaves for garnish.

Remove basil stems from the cooled sugar syrup and pour syrup into a blender. Add basil leaves, strawberries and vinegar and blend until smooth.

Strain out seeds and pulp, pour into a shallow metal pan and freeze. Every 30 minutes stir and scrape the mixture with a fork, repeating 5 to 6 times until it has frozen into crystals. Scoop into bowls and garnish with reserved basil leaves and strawberries.

Makes 12 servings.