Fresh Strawberry Granita
You can make and serve this gorgeous Italian frozen iced dessert anytime, but it's really best enjoyed during the summer months. Not only is it cold and delicious, but it forces you to stick your hot, sweaty face in the freezer four or five times to stir. The technique of using a fork several times to mix the freezing granita results in perfect icy crystals.
This will work with other fruit and berry purees.
Hull strawberries by using the tip of small, sharp paring knife inserted at a 45-degree angle near the hull. Rotate the berry to cut out a small cone containing the hull. It saves a little bit of fruit from each strawberry.
Freezing times will vary greatly depending on how cold, empty, large, etc., your freezer is. Just keep checking and forking!