Strawberry Basil Granita

• 5 tablespoons sugar
• 2 tablespoons balsamic vinegar
• 1 lb strawberry, hulled and halved
• 2 tablespoons chopped fresh basil, plus 4 whole leaves for garnish

1. Combine the sugar and vinegar in a small saucepan.
2. Cook, stirring constantly, over medium heat until the sugar completely dissolves, 3 to 5 minutes.
3. Remove from the heat and cool, the mixture should be the consistency of maple syrup.
4. Combine the strawberries and basil in a food processor and puree.
5. Add the sugar mixture and pulse the machine to combine.
6. Pour into an 8-inch square baking dish, cover loosely with plastic wrap and freeze for about 2 hours.
7. When the edges begin to harden, use the tines of a fork to scrape them into bits.
8. Repeat the procedure in 1 to 2 hours, and then occasionally thereafter, until the mixture is frozen through in "shavings."
9. Freeze overnight.
10. Spoon the granita into serving dishes and garnish each with a basil leaf, then serve.
11. Cook's Notes: Adjust the amount of sugar based on the sweetness of the strawberries.

sugar, balsamic vinegar, strawberry, fresh basil

Taken from www.food.com/recipe/strawberry-basil-granita-524240 (may not work)