Ingredients:
• 1kg strawberries, halved
• 1 cup granulated sugar
• 3 tbsp fresh lemon juice
• 1/8 tsp salt

Method:
Place the strawberries, sugar, lemon juice, and salt in a food processor; purée until smooth, about a minute. Strain the strawberry purée through a fine mesh strainer, pressing the solids with the back of a spoon. Discard the solids.

Transfer the strained strawberry mixture to an ice cream maker and freeze according to the manufacturer's instructions. Spoon the strawberry mixture into a loaf pan or freezer-safe container. Place a piece of parchment paper directly on the surface of the sorbet. Wrap the pan tightly in plastic wrap, and freeze until the sorbet is firm enough to scoop, about four hours.