Instructions: 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 13x9 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.

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