Serves 4

1 cup water

½ cup honey

½ teaspoon ground anise seed

1 pound frozen strawberries (or fresh, stems removed)

1 piece (2 inches) fresh ginger, finely chopped

Juice of 1 orange

¼ cup balsamic vinegar

4 fresh strawberries (for garnish)

4 sprigs mint (for garnish)

1. In a small saucepan over medium heat, heat the water, honey, and anise seed until honey is dissolved. Do not let it boil. Take off heat and cool to room temperature.

2. In a food processor or blender, place the strawberries, ginger, orange juice, and honey mixture and puree until very smooth.

3. Pour the strawberry mixture into a 9-by-13-inch glass or nonstick metal baking pan. Place it in the freezer for 20 minutes.

4. Using a fork, stir the frozen edges of the mixture into the center of the pan and smooth the mixture. Place back in the freezer and continue to freeze for about 2 hours more, breaking up the mixture with a fork and stirring every 30 minutes until frozen.

5. Using your fork, do a final scrape and stir of the strawberry mixture, making sure it is evenly broken up into frozen granules. Cover with plastic wrap and return to the freezer until ready to serve.

6. In a small saucepan over medium-high heat, bring the balsamic vinegar to a boil, then lower the heat to a simmer. Cook for 1 minute or until the vinegar coats the back of a spoon. Let cool.

7. Spoon the granita into wide-mouth glasses or bowls. Cut the 4 fresh strawberries into thin slices and arrange around the granita as a garnish. Drizzle the balsamic vinegar over the granita. Garnish with mint, and serve with sugar cookies, if you like.

Gordon Hamersley

Gordon Hamersley can be reached at cookingwithgordonhamersley@gmail.com