1. Sprinkle gelatin over milk in a small saucepan. Stir over low heat until dissolved.
2. Combine milk mixture, strawberries and corn syrup in a blender or food processor. Blend on high speed 30 seconds. Pour into an 8-inch square pan. Cover and freeze 8 hours or overnight.
3. Soften slightly at room temperature for 15 minutes. Spoon into a large mixing bowl. Beat at low speed with an electric mixer until smooth but not melted. Pour into a freezer container. Cover; freeze until firm (about 2 to 3 hours). Soften at room temperature for easier scooping.

VARIATIONS: A variety of fruits can be substituted for the strawberries. Try peaches, watermelon, papaya, pineapple, cantaloupe or honeydew melon!