Source: Chef Vittorio Renda, Buca di Beppo

1/2 ounce mint
10 ounces lemon granita
2 ounces lemon juice, squeezed
1 pound strawberries, cut
2 tablespoons granulated sugar

Wash and cut tops off of strawberries. Cut in halves. In a stainless steel bowl, toss strawberries, sugar, fresh squeezed lemon juice. Place strawberries in a small chilled bowl. Place 3 large scoops of granita on top of the strawberries. Sprinkle fresh torn mint on top.

Serve immediately to delighted guests.