PurÄe the strawberries in a blender or food processor. Strain through a fine-mesh strainer. Stir in the sugar and lemon juice. Pour into a metal loaf pan and freeze for 2 hours. Transfer the frozen mixture to a food processor and purÄe. Return it to the loaf pan and freeze for 1 more hour. Serve with whipped cream if you desire.
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4 1/2 lbs fresh strawberries
1 lb sugar
1 tbsp fresh lemon juice
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30
mn
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180
mn
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The sorbet will keep for a long time in the freezer.
