1 c. water
1/2 c. sugar
2 c. strawberries, pureed through a sieve
2 tbsp. lemon juice

If using frozen strawberries, use only 1/4 cup sugar.

In 1 1/2 to 2 quart pan, bring water and sugar to a boil over medium heat, stirring until sugar dissolves. Time from first boil, cooking for 5 minutes. Immediately remove pan from heat and let syrup cool to room temperature. Stir in strawberries and lemon juice. Pour into ice cube tray without a divider. Freezer for 3-4 hours, stir every 30 minutes to scrap sides free of ice.

When done, the texture is fine and snowy. Garnish with mint or fresh berries. Makes 1 1/2 pints.