2tablespoonslemon juicefresh-squeezed from a lemon
Rinse strawberries. Then hull the berries with a paring knife. Remove the stems and core beneath the cap by inserting the tip of the paring knife on an angle into the core. Then rotate the knife and fruit in opposite directions until the core is released.
Bring water and stevia to a simmer. Stir so that the stevia dissolves completely. Then let it cool to room temperature.
Place the strawberries in your blender. Add the sweetened water and lemon juice and process until smooth, about 1 minute. Pour mixture into 9 x 13 baking pan, cover and place in the freezer.
After 40 minutes, scrape the icy crystals into middle of pan with a fork. Repeat this every hour for the next 4-6 hours. You want to stir often to avoid chunks of ice from forming. An icy sorbet-like consistency is what you want. To serve, spoon into chilled dessert dishes.
Freeze 4-6 hours, scraping frozen crystals with a fork after the first 40 minutes and each hour after that.