Categories: Ice cream 
      Yield: 6 servings 
  
      2 pk Unflavored gelatin                       -about 3 pints fresh 
      1 c  Sugar                               1 c  Cranberry juice cocktail 
      3 c  Water                             1/4 c  Fresh squeezed lemon juice 
      1 qt Pureed strawberries             
  
  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.