1/2 c. sugar
2 c. water, divided
1 pt. fresh strawberries, hulled
1 tbsp. lemon juice

In medium saucepan, stir together sugar and 1 cup of the water. Cook over low heat, stirring constantly, until sugar is dissolved. Bring to a boil over high heat; boil 5 minutes. Cool to room temperature.

Meanwhile, place strawberries in blender container or food processor. Process strawberries until smooth (about 1 1/2 cups). In large metal bowl, combine strawberries, remaining 1 cup water and lemon juice. Add sugar syrup and stir until blended. Freeze 2 hours or until mixture is partially frozen. With electric mixer on medium, beat mixture to break up ice crystals. Return to freeze for 1 hour. Beat again until smooth. Freeze until serving time. Spoon into chilled dessert dishes. (Calories per serving, about 60.)