Lemon Granita with Strawberries in Rosemary Syrup

• 2 1/2 cups water
• 1 cup sugar
• 1 cup fresh lemon juice (about 6 large lemons)
• 1 cup water
• 1/2 cup sugar
• 1 rosemary sprig
• 1 cinnamon stick
• 2 pints strawberries, hulled and sliced

1. In a medium saucepan, combine the water and sugar and bring to a boil, stirring until the sugar is completely dissolved.
2. Remove from the heat and let cool.
3. Stir in the lemon juice.
4. Pour the syrup into a 13-by-9-inch metal baking pan and freeze for at least 2 hours, stirring the granita with a fork every 20 minutes to give it a nice, granular consistency.
5. Meanwhile, in a medium saucepan, combine the water, sugar, rosemary, and cinnamon stick and bring to a boil.
6. Simmer over moderately high heat for 10 minutes.
7. Let cool completely, then strain into a medium bowl.
8. Add the strawberries and let macerate for 1 hour.
9. Serve the granita in shallow bowls with the strawberries on the side.

water, sugar, lemon juice, water, sugar, rosemary, cinnamon, pints strawberries

Taken from www.foodandwine.com/recipes/lemon-granita-with-strawberries-in-rosemary-syrup (may not work)