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2/3 c. (5 oz./160 g) sugar
6 tbsp. water
13 oz. (400 g) strawberries
1 tbsp. fresh lemon juice

To serve, red fruits, such as strawberries, raspberries, and/or red currants.

Place the sugar in a saucepan, add the water and bring to boil. Remove from heat. Cool the syrup by plunging the bottom of the pan into cold water.

Wash and drain the strawberries. Remove the hulls. Put through the fine holes of a food mill (if you do not want the seeds in your sorbet) or puree in a blender or processor. Transfer the puree to a bowl and mix in the lemon juice and syrup.

Freeze the sorbet in an ice cream maker, following manufacturer's instructions. Serve in scoops in ice cream dishes, accompanied by fruits. Serves 4.

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