Rinse strawberries with cold water, then drain.

Place strawberries, water, sugar, lemon juice, balsamic vinegar, and salt into a blender. Pulse to combine, then blend until smooth (about 1 minute).

Pour the mixture into a large baking dish, ensuring it is about 3/8 inch deep. Place in the freezer uncovered for about 45 minutes until the edges start to freeze.

Using a fork, stir the frozen mixture from the edges inward to the center. Mix thoroughly, freeze again for another 30-40 minutes, and repeat stirring. Repeat this process every 30 minutes for 3 to 4 cycles until the granita develops a dry and fluffy crystalline texture.