Bring water and sugar to a boil in large saucepan. Cook and stir until sugar dissolves; remove from heat. Add frozen lemonade concentrate and stir to dissolve; set aside. Process thawed strawberries in a blender, one package at a time, until smooth. Stir strawberry puree into lemonade syrup. Freeze in covered container. To serve, place 2 ice cream scoops of frozen slush mix in blender with 6-8 ice cubes, and 1/2 to 1 cup ginger ale per serving. Blend until smooth and thick. Add more ginger ale, if needed. Garnish with fresh mint and a whole strawberry.