In two batches, pulse 2 C (500 ml) strawberries and 1½ Tbsp (22.5 ml) dip mix in a blender or food processor until coarsely combined. Slowly add 1/3 C (80 ml) water and pulse until Smooth and thick, regularly scraping down sides with a Corner Spatula.
Pour into an 11" x 7" (28 x 17.5 cm) non-stick pan. Freeze 4–6 hours, or until completely frozen.
Return to blender and pulse briefly to create a thick slush, taking care not to over-blend.
Spoon into individual dishes and serve immediately.