• Clean the fruit
• Sprinkle the sugar over strawberries and toss gently until sugar starts to dissolve. Cover the bowl with plastic wrap and leave the strawberries to rest for at least an hour. Stir them frequently using a wooden spoon. (Add kirsch or cherry liqueur if you wish.)
• After an hour, uncover the bowl and place the strawberries in a high-speed blender or food processor. Add the lemon juice and salt, and puree at medium speed for a few seconds until you get consistent and smooth strawberry puree.

  You can use a fine mesh strainer to remove seeds or lumps from the strawberry puree. I personally leave them in.
• Place the pureed mixture in the refrigerator till it is chilled. Transfer the mixture to the chilled container of your ice cream maker and make the sorbet as per the manufacturer's instructions.

  You can start eating your sorbet immediately or keep it in the freezer for a couple of hours to firm it up. It comes out a gorgeous bright red color ready to satisfy your sweet tooth on a hot day!

If you are not using an ice cream maker

• Transfer this pureed sorbet mixture into a freezer-safe container or a shallow loaf pan (and cover tightly with plastic wrap) and place it in the freezer for about 4 hours.

  After it's completely frozen, keep the sorbet at room temperature to partially thaw it. Transfer it to the food processor for a minute or two (for a light, fluffy texture). Transfer the sorbet back into its container and refreeze for at least 3 hours.