Combine gelatin and sugar in a medium saucepan; stir in water. Let stand 1 minute. Cook over low heat, stirring constantly, until gelatin dissolves. Remove from heat; cool. Stir in strawberries and remaining ingredients. Pour into a 9x13 inch pan. Cover and freeze 8 hours. Spoon about 1/4 of the frozen mixture into container of an electric blender or food processor. Top with cover, and process until smooth; return to pan. Return pan to freezer; freeze 4 hours or until firm. Let stand at room temperature 15-20 minutes.
By Robin
Related: 
Sorbet Recipes
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