In a small saucepan, over low heat, combine water and sugar. Stir until all the sugar is totally dissolved. This should take around five minutes. Any grains in the syrup will work against your smooth sorbet.
Once all of the sugar is dissolved, put the syrup in the refrigerator to cool. Next, puree the strawberries with lemon juice using a blender or food processor. Transfer pureed berries to a large bowl and refrigerate until very cold.
After about an hour, remove the syrup and the strawberries from the refrigerator.
If you have an ice cream maker, pour puree and syrup into the bowl and process using the manufacturer’s instructions. Once it is finished, place in the freezer until you are ready to enjoy your sorbet.