In a small saucepan:
2 c water
1/2 c sugar
Stir over low heat until sugar is dissolved.
Bring to a boil.
Remove from heat, cool.
Add:
1 1/4 c pureed strawberries
to cooled simple syrup (sugar water).
Stir.
Pour into freezer safe pie dish, I use Pyrex.
Freeze until firm.
Soak dish in warm water to loosen granita.
Invert on a large cutting board.
Using a sharp knife cut into chunks.
Put chunks in food processor or blender until slushy.
