|Sugar||5 Ounce (150 Gram)|
|Strawberries||1 Pound (450 Gram)|
|Lemon||1⁄2 , juiced|
|Water||3⁄4 Pint (450 Milliliter)|
Put the sugar in a heavy-based saucepan with the water and bring slowly to the boil.
Simmer briskly for 5 minutes or until it turns slightly syrupy.
Stir in the lemon juice.
Remove from the heat and cool.
I find the mixture cools quickly if I put the pan in a sink of cold water.
Chill in the refrigerator.
Wash the strawberries, then pull out the stalks and the leaves (washing them after removing the stalks may waterlog the berries).
Whiz the berries to a puree in a blender or food processor.
Mix the puree and the chilled syrup together.
If you have a sorbet-making machine, switch it on and follow the manufacturer's instructions, which will, of course, vary from one machine to another.
If you are making the sorbet by hand, put the fruit syrup into a bowl and place in the freezer.
When the mixture is firm around the edges, probably after an hour or so, beat the outer frozen mixture into the softer middle.
Freeze again till firm.
Remove from the freezer 15 minutes or so before serving.
Machine-made sorbet will have a more luxurious texture and can be served straight away.