1 pound ripe strawberries, hulled and chopped
1/2 cup white sugar
1 pinch salt
1 1/2 teaspoons cornstarch
1 1/2 teaspoons cold water
3 tablespoons lemon juice
1.Place berries in the work bowl of a food processor and puree until smooth. Combine berry puree, sugar, and salt in a large saucepan. Heat until melted and just simmering. Whisk cornstarch into the cold water; stir into heated berry mixture. Remove from heat, and stir in lemon juice. Cool slightly. Refrigerate berry mixture until cold, about 2 hours.
2.Freeze in ice cream maker according to manufacturer’s instructions.
Cook’s Note: To freeze this sorbet without an ice cream maker; pour strawberry mixture into a shallow dish, place dish in freezer, stir occasionally until sorbet reaches desired consistency.