Peach Granita with Dark Chocolate-Infused Balsamic Vinegar

Makes 10:

2 cups peach nectar
1.5 tablespoon fine sugar
1 tablespoon fresh squeezed lime juice
10 strawberry fans (see below)
Dark Chocolate-Infused Balsamic Vinegar

Combine peach nectar and sugar in a saucepan over medium-high heat; cook, stirring often, until sugar dissolves. Remove from heat; stir in lemon juice. Pour mixture into a 13 x 9-inch baking dish; cover and freeze 8 hours or until firm. Remove mixture from freezer; scrape entire mixture with a fork until fluffy. Serve immediately, or store in a covered container in freezer.

For strawberry fans: Place strawberry on cutting board hull-side down. Make 1/8-inch vertical cuts but not completely through the strawberry leaving the portion near the hull still attached. Gently fan out slices on top of granita. Drizzle with Dark Chocolate-Infused Balsamic Vinegar.