*Makes about 2 dozen
Pour the mixture into a shallow dish, cover it with plastic wrap and place it in the freezer until the edges are frozen, about 30 minutes. Scrape the ice from the edges with a fork, mixing it into the center. Repeat this scraping and mixing process every 20 minutes or so, until it has turned into tiny ice flakes. (You should almost be "chopping" as you move the ice around.) Keep this in the freezer until you're ready to use it.
Slice about ¼ inch from the top and bottom of each strawberry, creating a flat top and a flat base.
Use a tiny melon baler, grapefruit spoon, or paring knife to scoop out about 1 1/2 inch scoop from the top center of each strawberry -- this will serve as a "bowl" for the granita. (Be sure not to scoop all the way through, or too close to the edges!)
Right before you're ready to serve, spoon about 1½ teaspoons of the granita into the center "bowl" you made in the top of each strawberry, and add a tiny mint leaf to them for garnish.