1. Combine 4 cups (960 ml) water and 1¼ cups (250 g) sugar in a medium saucepan (2–3 qt / 1.9–2.8 L). Heat over medium heat, stirring occasionally, until the sugar has fully dissolved and the syrup is clear, 3–5 minutes. This technique is simple syrup preparation: dissolving sugar in water before combining with fruit juice ensures even sweetness throughout the frozen mixture.
2. Remove the pan from the heat and allow the syrup to cool to room temperature, approximately 30 minutes. For faster cooling, set the pan in a bowl of ice water, stirring occasionally, until the mixture reaches 70°F (21°C) or below.
3. Stir in 2 cups (480 ml) strawberry juice and 1 tablespoon (15 ml) lemon juice. Transfer the mixture to a shallow metal pan or bowl, cover, and refrigerate until thoroughly chilled, at least 1 hour (mixture should read below 40°F / 4°C on an instant-read thermometer).
4. Freeze the mixture using one of two methods. Ice-cream machine method: Pour the chilled mixture into the machine and churn according to the manufacturer's instructions until the ice reaches a firm, granular, slushy consistency and the mixture no longer flows freely, typically 20–30 minutes. Still-freeze method (period technique — no machine): Pour the chilled mixture into a shallow metal pan, place in the freezer, and stir vigorously every 30 minutes, breaking up ice crystals with a fork, until the mixture is uniformly granular and firm throughout, 2–3 hours total.
5. Transfer the finished ice to a chilled container, press a sheet of parchment or plastic wrap directly onto the surface, cover tightly, and store in the freezer. For best texture, serve within 24 hours. To serve, scoop into chilled dishes; the ice should be firm yet spoonable, pale pink, and granular in texture.
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