Place the marshmallows in a medium saucepan with two tbs milk. Melt on low heat, stirring constantly with a whisk, until they are less than half way melted.

Remove from heat and keep stirring until they are uniform and fluffy. Let cool a couple of minutes.

Whisk in the remaining milk, strawberry puree and lemon juice.

Pour the mallobet into a glass baking dish that is not too deep. Place in the freezer.

Once ice crystals form around the edges of the pan (about 1 hr), beat mixture lightly to incorporate everything together. Repeat this process once more until it is completely frozen (at about 2 hrs freezing time).

Serve scoops garnished with strawberries.

Note: For a raspberry mallobet, use fresh raspberry puree and 1 1/2 cups milk.