Easy Strawberry Sorbet

In a medium bowl, stir together strawberries and sugar. Let the strawberries rest for 15 minutes to release the juices (macerate).

Place strawberries and the juices, and lemon juice in a blender. Puree until the mixture is smooth.

Set a fine mesh sieve over the bowl, pour in the strawberry puree and press the juices through the sieve. Discard the solids left in the sieve. Chill in the refrigerator for 30 minutes.

Pour the strawberry puree into an ice cream maker and process according to manufacturer’s instructions.

Transfer to an airtight container and freeze for at least 3 to 4 hours. Serve.

Makes about 3 cups.