Prepare Simple Syrup: In a high-sided saucepan over medium heat, combine sugar and cold water. Stir until mixture comes to a boil; reduce heat to low and simmer until the mixture is clear, approximately 3 to 5 minutes. To test if the sugar is completely dissolved: Using spoon, scoop up a small amount of the syrup. You shouldn't be able to see any sugars crystals in the liquid. If you do, boil a little longer. Remove from heat, cover, and let stand approximately 10 minutes.
Lightly rinse and dry the strawberries; hull and cut in halves. In a food processor or blender, puree the strawberries with 1/4 cup of the prepared simple syrup.
Add the lemon juice, vodka, and pureed strawberries to the remaining sugar syrup; stir until thoroughly blended. The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it does not affect the taste.
Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions.
Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
NOTE: Can be prepared 3 days in advance. Cover and keep frozen.
Makes 8 to 10 servings.
When purchasing berries from the grocery store, shop with your nose. Always pick the plumpest and most fragrant berries. They should be firm, bright, and fresh looking with no mold or bruises, and fresh green caps (stems). The caps should be bright green, fresh looking and fully attached. Berries should be dry and clean; usually medium to small berries have better eating quality than large ones.
2 pints fresh strawberries = 2.5 to 3 cups pureed (mashed) strawberries.
Fresh Strawberry Sorbet Recipe: https://whatscookingamerica.net/SorbetStrawberry.htm