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In a small pot over low heat, dissolve the sugar with the lemon juice, about 2 to 3 minutes and let cool.
Once the lemon mixture has cooled, combine it with the vinegar, 2 tablespoons (30 ml) of the water, watercress and salt in a high-speed blender or processor and liquefy the ingredients.
It should be the consistency of a smoothie. Add additional water, 1 tablespoon (15 ml) at a time, if the mixture is not thin enough.
Let this mixture sit in the refrigerator for at least 20 to 30 minutes so the watercress can release its flavors.
Strain the mixture through a medium-grain sieve (it’s fine to have little watercress pieces).
Pour the granita mixture into a 4-cup (960-ml) glass dish suitable for freezing and cover the dish with plastic wrap.
After 2 hours, start scraping the granita with a fork and continue to do so every 30 minutes until you have a dish of snow-like granita. Fluff the granita right before serving.
About this recipe
"This dish is an extremely refreshing palate cleanser or light dessert. The tart pepperiness of the granita with sweet summer strawberries is unusual and memorable and so easy to prepare." -- Mia Wasilevich.
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