In a food processor fitted with a steel blade, purée the strawberries. Add water, xylitol and lemon juice. Pulse to combine.

Pour mixture into a 9 by 13-inch baking pan. Place in freezer. Freeze 30 minutes.

Stir with fork. Freeze an additional 1½ to 2 hours, scraping with a fork every 30 minutes (mixture should be granular) and breaking up any large pieces.

Serve in dessert bowls and garnish with mint sprigs, if desired.