1 pound hulled strawberries or raspberries, plus more for serving
3/4 cup apple juice
3 tablespoons granulated sugar
Pinch of fine-grain sea salt
Combine strawberries, juice, sugar and salt in a blender or food processor. Blend until smooth. Pour the mixture into an 8-inch-square metal pan and cover with plastic wrap, making sure the plastic touches the surface of the mixture.
Place the pan on a level spot in the freezer and freeze for at least 12 hours and up to one day.
To serve, scrape the surface with a fork to break into slushy crystals. Serve in chilled glasses with strawberries, if desired.
The granita can be made three days ahead. Cover tightly with foil; keep frozen. Give it a quick scrape before serving. The recipe makes 6 servings at 1/2 cup each.
Makes 6 servings.
Nutrition per serving: 73 calories, 13g carbohydrates, 0g fat, 1g protein