2 2/3 c. water
1 1/4 c. sugar
1 1/2 c. strawberry puree
1/2 c. banana puree
7 tbsp. fresh lemon juice
3 tbsp. light corn syrup

Cook 2 cups water and sugar in heavy medium saucepan over low heat, swirling pan occasionally, until sugar dissolves. Increase heat and bring to boil. Cool syrup to room temperature. Refrigerate to chill thoroughly.

Blend strawberry and banana purees, remaining 2/3 cup water, lemon juice and corn syrup in large bowl. Chill 2 hours.

Blend sugar syrup into fruit mixture. Pour into ice cream maker and process according to manufacturer's instructions. Transfer sorbet to glass or metal bowl. Freeze at least 8 hours before serving. Makes about 1 1/2 quarts.