Step 1: Prep the strawberries

Rinse your strawberries thoroughly and quarter them. If you’re using frozen ones, let them sit out for about 10 minutes to soften slightly.

Step 2: Make the sugar syrup

In a medium saucepan, combine the sugar and water. Bring it to a gentle boil over medium-high heat, stirring until the sugar dissolves completely. Once done, remove it from the heat and let it cool to room temperature. This syrup helps the sorbet freeze with a smooth texture rather than turning into a rock-solid block.

Step 3: Blend it all together

In a large bowl, mix the cooled syrup, lemon or lime juice, and prepared strawberries. Transfer everything to a blender or food processor and blend until completely smooth. If you want extra-smooth sorbet, strain the mixture through a fine-mesh sieve to remove any seeds.

Step 4: Freeze the sorbet

Pour the purée into a freezer-safe container and spread it evenly. Cover and freeze for at least 6 hours or overnight. For the best texture, give it a quick stir every 1–2 hours in the first few hours of freezing.

Step 5: Serve and enjoy

Once fully frozen, let the sorbet sit at room temperature for 5 minutes before scooping. This makes it easier to serve. Enjoy your homemade strawberry sorbet as is, or dress it up with fresh mint leaves, a drizzle of honey, or a handful of chopped strawberries on top.