In a large blender, pulse your strawberries until they are pureed. Set aside (you will need the blender again)
In a medium saucepan over medium heat, dissolve the sugar into the water, stirring constantly.
Remove from heat and add the tequila, triple sec, and lime juice.
Pour your tequila mix into your straberries in the blender, and pulse until well-combined.
Pour the mixture into a 13x9 glass dish, cover, and freeze for 1 hour.
Remove at the 1 hour mark and use a fork to stir up the slushied contents of the granita.
Return to freezer and freeze at least 2 more hours, stirring/scraping again with a fork every 30 minutes.
Use a fork to break up the granita again before serving.
*If desired, run a lime around the rim of a glass and dip in sugar (I used turbinado sugar) before serving.