2 pk Unflavored gelatin
1 c  Sugar
3 c  Water
1 qt Pureed strawberries
-about 3 pints fresh
1 c  Cranberry juice cocktail
1/4 c  Fresh squeezed lemon juice

Combine gelatin and sugar in a medium saucepan; stir in water. Let stand 2
minutes. Cook over low heat, stirring constantly until gelatin dissolves.
Remove from heat; cool. Stir in strawberry puree and remaining ingredients.
Pour into a 13×9 pan. Cover and freeze 8 hours or overnight. Spoon about
1/4 of frozen mixture into the container of a blender or food processor.
Top with lid and process until smooth. Return to pan. Repeat until all the
mixture has been processed. Return pan to freezer and freeze for 4 hours or
until firm. Let stand at room temperature 15-20 minutes before serving. If
you have an ice cream freezer, at * pour into container and follow
manufacturers instructions.