1/3 c. water
1/3 c. sugar
1 qt. fresh strawberries, washed, hulled & halved
2 TBS quality Margarita mix
In glass measuring cup, heat water in microwave until boiling. Add sugar & stir until completely dissolved. Place in refrigerator (not freezer) until well chilled, about 2 hours.
Place strawberries in large bowl of food processor; puree until smooth. Add Margarita mix & blend well. Pour in chilled sugar syrup & blend until well combined. Transfer mixture to 8x8 glass baking pan; cover with plastic wrap & refrigerate 8 hours or overnight.
When mixture is completely frozen, remove from freezer & allow to stand at room temperature until partially thawed. Transfer to large food processor bowl & pulse until smooth. Scape sorbet back into the pan & freeze for an additional 3 hours.