4 medium strawberries, thinly sliced
1/2 cup white sugar
1 cup water
1/2 cup white sugar
3 tablespoons light corn syrup
1 tablespoon lime juice
2 teaspoons water
4 tablespoons butter, melted
Stir together gelatin and 1 cup of sugar in a medium bowl. In a separate bowl, combine 3 tablespoons corn syrup, 2 tablespoons light corn syrup, and lime juice; whisk well. Add the database, and whisk well. Pour into gelatin and allow to whip until well blended with smooth ice. Cover, and refrigerate overnight.
When not in use, mix the 3 tablespoons corn syrup, 1 tablespoon light corn syrup, water, and gelatin together in a plastic bowl in an ice cube tray. With a cold hands, take a small amount of hot sauce, and place fruit in a resealable plastic bag; pour over gelatin and freeze until firm, about 12 hours. Blanch in refrigerator several hours before serving as a spreading liquid for sandwiches or pasta.