Combine water and sugar in a medium saucepan. Bring to a simmer.
Simmer until the sugar is completely dissolved (approx. 3-4 minutes.)
Remove from burner.
Allow to cool down to room temperature.
Fruit puree:
Place the strawberries in a food processor.
Puree the strawberries for about 15-20 seconds.
Add half of the lemon juice, a pinch of salt and about ¼ -⅓ of the simple syrup.
Puree together for another 10 seconds.
Pour strawberry puree mixture in a shallow stainless steel pan.
Repeat the same procedure with the kiwi but place the mixture in a different pan.
Place both pans in freezer and stir to break up the ice every 60 minutes or so for 3-4 hours. The consistency should be granular but still slushy.
At this point, cover and allow to freeze undisturbed for at least 8 hours.
When ready to serve, grate the top of each and place in dessert bowl.
Decorate with mint leaves (if desired).
Notes
Feel free to adjust the amount of simple syrup that you put in your granita according to personal preference.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.