I managed to find fresh strawberries on sale at my local supermarket. I know, shame on me for not buying in season, but these were some awesome-looking strawberries (and they were on sale)!
2 cups of water
1 cup of sugar
1 quart (about 1 ½ pounds) of fresh strawberries, de-stemmed
⅓ cup of fresh lemon juice
⅓ cup fresh orange juice
Stir 2 cups water and sugar in heavy medium saucepan over high heat until the sugar dissolves. Boil 5 minutes.
Working in batches, puree the de-stemmed strawberries in food processor / blender until smooth.
Add strawberry puree, orange and lemon juices to sugar syrup; stir to blend.
Process strawberry purree mixture through a sieve. Cover and refrigerate until cold, about 2 hours.
Process strawberry mixture in ice cream maker according to manufacturer’s instructions or place mixture in shallow container and freeze, stirring every hour until set, about 6 hours. (Can be made 3 days ahead. Cover and freeze in airtight container. If sorbet is frozen solid, place in refrigerator for 15 minutes to soften.)
Recipe From Bon Appétit | August 2003