In a medium-sized saucepan, sprinkle gelatin over cool water.
Allow to soften for 1 minute.
Cook and stir over low heat until gelatin has dissolved.
Cool to room temperature.
Meanwhile, combine strawberries and cranberry juice cocktail in a blender or food processor.
Process to a puree.
Blend in sweetener of your choice and lemon juice.
When gelatin has cooled, blend into strawberry mixture.
Pour into a 9 in (23 cm) baking pan; freeze until firm (about 3 hours).
Break into pieces.
Place in a large mixing bowl or food processor.
With an electric mixer or food processor, beat mixture until smooth.
Return to pan and refreeze.
Before serving, allow sorbet to stand at room temperature for about 15 minutes or until slightly softened.