2 1/2 cups water
2 envelopes unflavored gelatin
1 cup plus 1 tablespoon sugar
1 cup fresh lemon juice (requiring about 7 or 8 lemons)
1/2 teaspoon grated lemon zest
1/4 teaspoon grenadine syrup (optional), available at supermarket
2 cups strawberries, hulled and halved or quartered if large
Sprinkle gelatin over 1/2 cup water and let soften for 5 minutes. Combine remaining 2 cups of water, sugar, lemon juice, and zest in a saucepan and bring to a simmer, whisking to dissolve sugar. Remove from heat and whisk in gelatin mixture. Pour into a bowl, cover with plastic, and refrigerate until firm, at least 6 hours and up to 3 days.
Combine berries and remaining tablespoon sugar in a medium bowl and let stand, stirring occasionally, to dissolve sugar. Spoon a couple of berries into dessert goblets, top with some gelatin, spoon a few more berries in, and continue to layer berries and gelatin until goblets are full. Serve immediately.
Makes 4 to 6 servings.