500 g fresh strawberries, hulled
150 g granulated sugar
1 tbsp lemon juice
250 ml water
Place them in a food processor and process until they are smooth.
Heat the water and sugar in a saucepan until the sugar dissolves. Cool after removing from the heat.
Combine the sugar syrup, lemon juice, and strawberry purée. To break up ice crystals, stir every 30 minutes while freezing for 4–6 hours in a shallow dish.
Scoop the sorbet into plates and serve it cold when it has solidified and frozen.