Granita:
Dissolve the sugar in the water in a small saucepan
over medium heat. Bring to a boil and simmer over
low heat for 5 minutes.
Process with the strawberries and lemon juice until
smooth.
Pour into a bowl and freeze for 3-4 hours, stirring
from time to time to break up the ice crystals.
Jell-0: Bring the honey, sugar, water, and agar-agar
to a boil in a small saucepan over low heat.
Transfer to a blender with the strawberries and chop
until smooth.
Pour into a
freeze roof container and refrigerate
for 4 hours, or until set.
Toss the remaining
strawberries with the mint, brown sugar, and lime
juice in a large
bowl.
Spoon the strawberries into 4 small
glasses.
Spoon the granita into 4 small glasses.
Arrange a
glass of strawberries, a glass of granita, a slice
of jelly, and a spoonful of ice cream on 4 serving
dishes.
Garnish with mint leaves and serve.