⅓ cup sugar (75 ml)
3 cup halved strawberries (about 1-pound strawberries, 454 g) (750 ml)
1 tsp freshly cracked black pepper (5 ml)
⅔ cup late harvest vidal wine (150 ml)
juice of ½ lemon
Lemon balm, to garnish (optional)
1. Puree sugar in a food processor until fine and powdery. Add strawberries, pepper and wine. Puree until smooth. Pour into 9 by 13-inch metal pan. Place on a flat surface in freezer for 1 hour or until just begins to freeze. Remove granita mixture from freezer and stir well with wooden spoon or whisk to break up the crystals. Return to freezer.
2. Freeze for another 30 minutes and repeat stirring process. Continue to check and stir granita mixture every 30 minutes or so until mixture has completely crystallized from the stirring and freezing. The ice crystals will form into a thick grainy slush. Keep frozen until ready to serve. Serve granita individually in chilled dish and garnish with lemon balm.