To Make the Coulis:

1. Place the water and sugar in a medium-sized saucepan. Bring to a simmer over medium-high heat for a few minutes, until the sugar has completely dissolved and the simple syrup has begun to thicken.
2. Add the chopped strawberries and cook for 3-5 minutes, until softened.
3. Transfer to a food processor or high-speed blender. Allow to cool slightly, add the lemon juice, then puree. This can also be done in the pot with an immersion blender.
4. For an extra smooth sauce, press through a fine mesh strainer or chinois. Transfer to a lidded container, and chill completely in the refrigerator before using.

To Assemble the Parfaits:

1. Place the cookies in a zip-top plastic bag, and use a glass to crush into large crumbs.
2. Add approximately 2 ounces of yogurt to the bottom of two mason jars, parfait dishes, or stemless wine glasses. Top with a layer of strawberry coulis. Top this with a layer of crushed lemon cornmeal cookies, and then a layer of thinly sliced strawberries.
3. Repeat until you reach the top. Finish with a thin layer of yogurt and drizzle the top of each with 1/2 teaspoon of honey. Garnish with a whole cookie or two, a sprig of mint, and a sliced strawberry. Whole cookies can also be served on the side for dipping.