In a small saucepan, place the sugar and water and bring to a boil. Boil for two minutes and then turn off heat. Let cool to room temperature, about 40 minutes.

Place the strawberries into the bowl of a food processor fitted with a metal blade. Purée until completely smooth, scraping down the bowl a few times. Add the cooled sugar syrup and process for 30 seconds.

Pour mixture into a 9×13-inch pan and place into the freezer. After 30 minutes stir the mixture, and use a fork to mash any hardened pieces. Repeat after another 30 seconds and use the fork to scrap and mash the mixture again. Let freeze for two hours.

When ready to serve, use the fork to scrape and mash the granite again and serve.