Called Granita in Italian, Granité in French ? it’s just an ice. Frequently stir or whisk (actually a potato masher works well too) the granite mixture to break up the crystals so the final texture is granular when fully frozen.
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.
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.