Add equal quantities of sugar and water to a pot on the stove, bring to the boil stirring until the sugar has dissolved and allow to cool before using. Sugar syrup can be kept in the fridge for 1 week.
Wash and hull strawberries and slice in half or quarters for bigger berries.
Add the strawberries to a blender and blend until liquid. Start by adding ½ cup of sugar syrup and 3 TBSP of lemon juice, mix together and taste. Add more syrup if it needs to be sweeter and more lemon juice if it needs to be tarter. Remember, it needs to be more on the sweeter side as the sweetness will dull down once the sorbet is frozen.
Pour the mixture through a fine wire sieve to remove some of the seeds and then refrigerate the sorbet for about 1 hour before churning.
Following the instructions on your ice-cream maker, churn the sorbet.
Transfer to a freezable container and freeze for a further 2 or 3 hours.