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 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
  manufacturer's instructions.