Wash and hull the strawberries (remove the green tops) and slice them into smaller pieces for easier blending.
Make the Simple Syrup:
In a small saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved. Once dissolved, remove from heat and let it cool. This will be your simple syrup.
Blend the Strawberries:
In a blender or food processor, add the sliced strawberries, lemon juice (if using), and vanilla extract (if using). Blend until smooth and pureed. Taste the mixture, and if you prefer it sweeter, you can add a little extra sugar or syrup to your liking.
Combine the Strawberry Puree and Simple Syrup:
Pour the strawberry puree into a bowl and stir in the cooled simple syrup until well combined. Taste the mixture again and adjust the sweetness or acidity if needed by adding more sugar or lemon juice.
Chill the Mixture:
Cover the bowl with plastic wrap and refrigerate the mixture for at least 1-2 hours, or until it’s well chilled.
Freeze the Sorbet:
If you have an ice cream maker, pour the chilled mixture into the machine and churn according to the manufacturer’s instructions (typically about 20-30 minutes).
If you don’t have an ice cream maker, pour the mixture into a shallow dish and place it in the freezer. After about 30 minutes, remove it from the freezer and stir vigorously with a fork to break up the ice crystals. Return to the freezer and repeat this process every 30 minutes for 2-3 hours, until the sorbet is frozen and has a smooth, fluffy texture.
Serve:
Once the sorbet is frozen and ready, scoop it into bowls or cones and serve immediately for the best texture.
