Dissolve the sugar into near boiling water, stirring until the syrup is clear. Set aside to cool.
Wash the strawberries. Cut off the leaves and dice the strawberries into a large bowl. You should have about 800g of strawberries after removing the leaves.
Blend the strawberries until you have a smooth puree.
Press the strawberry puree through a sieve into another large bowl. Using a large spoon or spatula, you should be able to squeeze all the puree through, leaving behind the small seeds.
Juice a third of a lemon.
Combine the strawberry puree, lemon juice and syrup and mix well.
Transfer to your ice cream machine and crank. Since this is a sorbet, it will take longer to crank than normal and won't get too hard. Once you've reached the peak firmness (about 20-30mins), transfer the sorbet to the freezer and let it firm up for a couple hours. Or eat it soft serve straight out of the machine!
I made less sugar syrup than normal knowing I did not want this to be too sweet.
Triple Motion: Strawberry Sorbet https://www.triplemotion.com/2008/12/26/strawberry-sorbet/