Strawberry & Mint Granita

1. Place sugar and water in a medium saucepan over low heat and stir until dissolved. Do not let the mixture boil.
2. Meanwhile, add the strawberries to a blender and puree. Add to the simple syrup mixture and increase the heat to medium. Add in the mint leaves at this point. Simmer for about 5 minutes or until the mixture thickens slightly. Remove from heat and run through a fine sieve, and discard any seeds left behind.
3. Allow to cool slightly and pour into a square metal cake pan or large shallow metal pan.
4. Freeze for an hour and remove. Rake the top layer with a fork and place back in the freezer. Repeat every hour for the next 4 hours.