Strawberry Granita

• 6 cups very ripe strawberries, washed, trimmed and sliced very thin
• 23 cup sugar, plus more to taste
• Pinch of salt
• Aged balsamic vinegar

1. Place the strawberries in a bowl with the sugar and stir to coat the berries.
2. Line another bowl with a double layer of cheesecloth and add the berries.
3. Gather opposite corners of the cheesecloth and tie tightly.
4. Repeat with the other two corners, leaving the knot open to slip in a wooden spoon handle.
5. Propping the spoon across the top of a large bowl, suspend the berries.
6. Refrigerate overnight.
7. Squeeze as much juice as possible from the berries.
8. Correct for sugar and stir in the salt.
9. Reserve the pulp for jam.
10. Pour the strawberry juice into a nonstick baking dish.
11. Freeze for several hours.
12. Use a spatula to cut and scrape the frozen juice into an ice the consistency of snow.
13. Refreeze before serving.
14. Place a few scoops of granita in a bowl and drizzle a few drops of the vinegar over it.
15. Serve.

very ripe strawberries, sugar, salt, balsamic vinegar

Taken from cooking.nytimes.com/recipes/7283 (may not work)