Directions

1. Place hot water, sugar, lemon zest and juice in a bowl and stir until sugar dissolves.
2. Blend the Snowcrest Strawberries in a food processor until they are smooth.  Add the strawberry puree to the sugar syrup and mix until combined.
3. Pour mixture into 13x9x2-inch nonstick metal baking pan.
4. Freeze until it is icy around the edges, about 25 minutes.
5. Using a fork, stir the icy portions into the middle of the pan.
6. Freeze until mixture is frozen, stirring edges into the center every 20 to 30 minutes, about 1  ½ hours.
7. Using a fork, scrape the granita into flaky crystals.
8. Cover tightly and freeze. (Can be made 1 day ahead- keep frozen)
9. Scrape Strawberry Granita into bowls.
10. Garnish with berries and serve.