1-1/4 cups granulated sugar
4 cups strawberries
1-1/4 cups water
3 Tablespoons lemon juice
Combine sugar and water in a pan and bring to a boil. Boil over low heat, covered, until sugar is dissolved (approx 5 minutes). Let syrup cool.
Hull and puree the strawberries. You should have roughly 3 – 3.5 cups of strawberry puree.
Add strawberry puree and lemon juice to the cooled simple syrup you made in Step 1.
Freeze. You can use an ice cream maker to do this (by far the easiest way) — just follow the i.c. maker’s instructions on freezing times. You can also just put it in the freezer. I often put the unfrozen sorbet into ice cube trays and freeze it. When the cubes are frozen, I take them out and whirl them in the blender/food processor for a minute or two, or until they become the right sorbet consistency