Rinse the strawberries, remove the stems, and cut them in halves.
Bring a pan of water and sugar to a boil. Let it boil for 2 minutes and then turn it off.
Add in the basil, cover the pan and let it simmer for 5 minutes. Remove the basil, and add the lemon juice.
Pour mixture onto strawberries and stir.
Pour granita mixture in to a Cook & Freeze glass storage container and once at room temperature, store in the freezer with lid for 5 hours at least. Take out the granita and scrape with a fork and return to the freezer. Repeat this process two or three times over the course of freezing.