Woodruff Granita with Strawberries
For the woodruff granita: Combine 150 grams (approximately 1/2 cup) of sugar and 350 ml (approximately 1 1/2 cups) of water in a pot. Bring to a boil on the stove. Pluck the leaves and flowers from the woodruff. Remove the syrup from the heat, add the woodruff and allow to steep for 45 minutes. Pour the liquid through a fine sieve into a metal pan. Cover and place in the freezer for 3 hours, stirring every 30 minutes, until set.
For the strawberries: Rinse the strawberries. Set 4 aside for garnish. Cut the remaining strawberries into small pieces. Rinse the lemon until hot water, grate zest and squeeze juice. In a bowl, stir the strawberries with the lemon zest, lemon juice and the remaining sugar.
For serving: Coarsely chop the granita in a blender. Serve in dessert glasses, alternating a spoon with granita with a spoon of the strawberry mixture. Garnish with the reserved strawberries. Serve immediately.