Strawberry sorbet

• 1 lb (450 g) strawberries
• juice of 1 lemon

Crush the strawberries with the back of a wooden spoon or Purée in a blender or food processor, then press through a nylon sieve to make a seedless Purée. Stir in the lemon and orange juice. Put the water and sugar into a saucepan and stir over low heat until the sugar has dissolved. Bring to the boil, then draw off the heat. Add to the strawberry Purée and allow to cool completely.

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