1. – slice the strawberries and cover with the sugar and the 2 teaspoons of Pimm’s
2. – crush the strawberries, cover and leave to rest for 30 minutes
3. – liquidize the fruit
4. – pour the strawberry juice in a wide shallow container
5. – put into the freezer and leave for 60 minutes
6. – scrape the now almost frozen juice loose and mix with the unfrozen parts
7. – put back into the freezer for 30 minutes and repeat until the granita is frozen and fluffy.

When ready

1. – serve in a wide glass
2. – scoop granita into the glasses
3. – add the Pimm’s
4. – decorate with fresh mint