• 1 quart Strawberries, hulled 
• 1 cup Hot Water
• 3/4 cup Sugar
• 2 Tbsp Fresh Lemon Juice

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.