1 c. sugar
1 c. water
2 pts. hulled berries
1 tbsp. fresh squeezed lemon juice

Dissolve sugar and water in saucepan. Bring to boil, stir, heat to low, simmer 4 minutes. Refrigerate syrup until cool. Puree strawberries and then combine with cool syrup and stir in lemon juice. Spoon into 9"x8"x2" bake pan. Freeze 2 hours until slushy, stirring every 30 minutes to break up ice crystals. Do not freeze too hard. Put 1/3 to 1/2 cup crushed berries in tall glass and 1 scoop ice and pour in 1/2 glass soda then add more ice and fill with soda. Garnish with berries on top if desired. Or serve in dessert dishes with berries.