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Stir hot water, sugar and lemon juice in small bowl until sugar dissolves. Blend strawberries in processor until smooth. Add sugar syrup and blend until combined.
Pour mixture into a 13 x 9 x 2-inch nonstick metal baking pan. Freeze until icy around edges, about 25 minutes. Using a fork, stir icy portions into middle of pan. Freeze until mixture is frozen again, stirring edges into center every 20 to 30 minutes, for about 1 1/2 hours. Using a fork, scrape granita into flaky crystals. Cover tightly and freeze. (Can be made 1 day ahead. Keep frozen.) Scrape granita into bowls.