Granita alla Fragola: The Fork-Scraped Sicilian Classic

Combine the caster sugar and water in a small saucepan over medium heat. Stir until the sugar is fully dissolved, about 2–3 minutes. Remove from heat and let cool to room temperature.

Hull the strawberries and place them in a blender. Blend on high until completely smooth, about 1 minute.

Pass the strawberry purée through a fine-mesh sieve into a bowl, pressing with a spoon to extract as much liquid as possible. Discard the seeds and remaining pulp.

Add the cooled sugar syrup and lemon juice to the sieved purée. Stir well and taste — it should be slightly sweeter than you want the final result, as freezing dulls perceived sweetness.

Pour the mixture into a shallow metal baking dish or roasting pan — the wider and shallower the better. Place in the freezer.

After 30 minutes, scrape the mixture with a fork: pull any frozen edges toward the center and break up ice crystals throughout. Return to the freezer.

Repeat the fork-scraping every 30 minutes for 3–4 hours total, until the granita is completely frozen into coarse, dry-looking flakes rather than a slushy mass. Set a timer — skipping a cycle costs you the texture.

Spoon into chilled glasses and serve immediately. For the Messina cremolata style, top each glass with a spoonful of lightly whipped cream.