Place all ingredients in a large pot. Bring to a boil, then reduce heat to medium-low and simmer 15-20 minutes, until strawberries are very soft. Remove from heat and allow to sit until cool to the touch.

Using an immersion blender, blend until smooth. Strain through a fine mesh sieve (optional). Cool completely.

Pour into a large freezer safe container, preferably one that is large enough so the liquid is not more than two inches tall. Freeze at least 8 hours.

To serve, use a metal fork to scrape along the top of the frozen granita. Spoon into glasses and serve immediately.