recipe from www.dinnersonme.blogspot.com
1 cup water
1 cup granulated sugar
1/4 cup corn syrup
1 quart strawberries (remove stems)
4 T lemon juice
In a medium saucepan, bring sugar and water to a boil. Stir, and if sugar is not yet completely dissolved, reduce heat and simmer until it is. Transfer to a bowl, and let it cool completely.
Place strawberries and lemon juice into a blender or food processor. Process until completely pureed, 1-2 minutes. Press the strawberry puree through a fine mesh strainer to remove seeds. Combine seedless strawberry puree with the cooled sugar syrup, and add corn syrup. Chill at least 1 hour.
Freeze according to your ice cream maker instructions. Mine only gets the sorbet to a soft-serve texture. I transfer it to a lidded container and freeze it for later.