Strawberries or mixed strawberries and raspberries to decorate
How to make it 45 minutes, plus freezing time
Put the strawberries in a bowl, sprinkle over the sugar and toss together. Cover and leave to macerate at room temperature for 30 minutes.
Tip the strawberry mixture into a food processor or blender and process to a smooth purée. Reserve 150 ml of the purée to serve as a sauce.
Mix the remainder of the strawberry purée with the cranberry juice. Pour into a shallow metal tray and freeze for about 30 minutes or until the mixture has set softly round the edge.
Using a fork, scrape the partially frozen mixture from the edge into the liquid centre. Return the tray to the freezer and freeze for a further 20 minutes. Scrape the frozen edge into the centre again, then return to the freezer once more. Repeat the scraping and freezing two or three more times, until you have a mixture that consists of separate, almost fluffy, soft ice crystals.
Serve the granita in dessert goblets or in bowls, decorated with a few berries and accompanied with the sauce.