Directions

1. Combine puree, honey, vinegar, lemon juice and togarashi in a small mixing bowl.
2. Transfer mixture to blender base and add ice, processing quickly on the highest speed to a frappe consistency.
3. Transfer mixture to a freezer-safe storage container, cover, and let freeze 1 hour.
4. Remove granita from freezer and let stand at room temperature to soften for 5 minutes.
5. Using a 2.5oz ice cream scoop, scrape two scoops of granita from the surface and place into serving vessel. Garnish every portion with 1 Tablespoon of diced strawberries and ¼ teaspoon of black sesame seeds.