Rinse strawberries with cold water, let drain
Place berries in a blender and add sugar, water, balsamics and salt
Pulse several times to get mixture moving, then blend until smooth. About 1 minute.
Pour into a large baking dish. Puree should only be about 3/8 inch deep in the dish
Place dish uncovered in the freezer until mixture barely begins to freeze around the edges, about 45 minutes. Mixture will still be slushy in the middle
Lightly comb the mixture with a fork or wavy knife and place back in the freezer for another 45 minutes.
Take the mixture out again and run your fork through the mixture breaking up the crystals.
Continue this for a few hours until you have the consistency that you want.
Place in small bowls or tiny cups and garnish with fresh fruit and enjoy!