For syrup, in a medium saucepan combine the water and sugar. Bring to boiling over high heat, stirring to dissolve sugar; cool.
Place strawberries in a blender or food processor. Cover and blend or process until smooth. Transfer pureed strawberries to a large bowl. Stir in syrup, lime juice, tequila, and liqueur. Cover and chill about 1 hour or until well chilled.
Freeze mixture in a 2-quart ice cream freezer according to manufacturer's directions.*
If you don't have an ice cream freezer, transfer the mixture to a 13x9x2-inch pan. Cover and freeze about 5 hours or until nearly firm, stirring with a wire whisk every 1 1/2 hours. Cover and freeze until firm.
(0 g saturated fat,
0 mg cholesterol,
1 mg sodium,
24 g carbohydrates,
0 g protein.