Strawberry Sorbet

Slice the washed and hulled strawberries and toss them in a medium bowl with the sugar, stirring until the sugar begins to dissolve. Cover and let stand for 1 hour, stirring every so often.

Puree the strawberries and their liquid with the lemon juice in a blender or food processor until smooth. Optional: Press the mixture through a strainer to remove the seeds if you wish.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Store in a freezer safe container.