Tip the hulled strawberries
into a small pan with water.
Cover and simmer for 20 minutes until
the strawberries are soft. Strain the
juice from the fruit (discard the berries)
and measure the collected juice – you
should have 350ml/12fl oz,make up the
quantity with water if necessary.
Return the juice to the pan, add the
caster sugar and heat until dissolved.
Let it cool, then freeze and whisk as for
the coffee granita.