Put two or three of the best strawberries on one side, complete with their green tops. Wash and hull the remaining strawberries, and purée them in a liquidiser or through the fine blade of a mouli-légumes. Add the sugar and the juice of half a lemon, and beat thoroughly with a wire whisk. Transfer the mixture to the ice-cream maker and freeze.
To serve the sorbet scoop it into balls with a spoon dipped in hot water and pile it into well-chilled ice-cream dishes.
Lightly moisten the whole strawberries which you have kept on one side, by dipping them into iced water and draining them well; then dip them into caster sugar so that they are prettily frosted. Place one on top of each sorbet.