1/3 cup Chelsea Raw Sugar
1 cup boiling water
3 x 250g punnets strawberries, hulled
¼ cup freshly squeezed lemon juice

1. Put sugar in a medium heatproof bowl. Pour boiling water over and stir until sugar dissolves. Transfer to a large bowl and put in fridge for 1 - 2 hrs or until cold.
2. Put strawberries and 1/3 cup of the syrup in a blender or food processor and blend until smooth. Pour strawberries into a fine sieve, using the back of a spoon to push through.
3. Stir strawberry puree and lemon juice into remaining sugar syrup. Pour mixture into a shallow freeze-proof container. Cover with a lid or foil, then freeze for 3 hrs or until partially frozen (it should be frozen on top and starting to set around edges). Using a fork, break frozen portions of the granita into large chunks, then place chunks in centre of container. Cover and return to freezer for 8 hrs or until completely set.
4. Transfer to fridge for 30 mins to soften slightly. Using a fork, scrape granita into course crystals. Cover and return to freezer for 1 hr to set the crystals.
5. Meanwhile, put 6 glasses or glass dishes in the freezer for 30 mins or until well chilled.
6. Spoon granita into glasses and serve straight away.