Gather all your ingredients and equipment before you get started!

Wash and hull the strawberries by cutting off the green tops and then slice them into quarters. Place into a bowl. Cut the lemons in half and juice them. Measure out ¼ cup of lemon juice.

In a medium saucepan, combine water and sugar. Bring the mixture to a boil over medium heat, and then By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce to simmer, stirring frequently, until sugar is completely dissolved. If using herbs, add after syrup has come to a boil. Remove from heat and allow to cool almost completely, and strain out herbs.

Add strawberries and lemon juice to a food processor or blender. Pulse fruit until broken down, but still somewhat chunky. Turn up the blender and add cooled syrup. Continue to process until very smooth.

Pour sorbet mixture into a 9″ cake pan or other shallow, freezer safe container. Place in freezer. Every 30 minutes or so, remove sorbet pan from freezer and use a fork to break up, stir, and smash chunks of sorbet. Smooth and even out sorbet before returning to the freezer. Repeat stirring process until mixture is completely frozen, over 2 – 4 hours. To serve, scoop into bowls and enjoy!