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1
Make a simple syrup the night before, or up to a week ahead of time.
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2
In a small saucepan, bring the water to a boil over medium high heat; add the sugar and stir to dissolve, about 30 seconds.
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3
Reduce heat to low and cook another 5 minutes until the mixture is slightly thickened.
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4
Remove from heat; let cool to room temperature, then refrigerate overnight.
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5
About 3 to 4 hours before you will serve the granita, chill a 13x9 inch metal baking pan in the freezer.
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6
Combine the strawberries and lime juice in a blender; puree on high speed.
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7
Reduce speed to low setting and add the simple syrup.
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8
Blend for a few seconds just to incorporate.
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9
Take the chilled pan from the freezer and pour in the fruit mixture; return to freezer, uncovered.
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10
After an hour, the mixture should have just begun to set in the middle.
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11
Using a fork, break up the crystals and swirl around until you have a wide pile of mush in the center of the pan.
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12
Freeze for two more hours, breaking up the crystals once or twice.
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13
To serve: remove pan from freezer and let stand several minutes, if frozen solid.
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14
Use a fork to break up mixture, then scoop, with a spoon, large mounds into serving dishes or martini glasses.
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15
Drizzle a heaping teaspoon of condensed milk over each portion and a squeeze of lime, if desired.
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16
Garnish with mint sprig and wedge of lime.
