1 cup water
1 cup sugar
4 cups quartered hulled fresh strawberries (about 18 oz.)
3 tbsp. fresh lime juice
Combine 1 cup water and sugar in medium saucepan. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Reduce heat and simmer 5 mins. Transfer to bowl and chill until cold. Purée quartered strawberries in food processor until smooth. Add lime juice and sugar syrup; process until blended. Chill mixture until cold, about 1 hour. Transfer strawberry mixture to ice cream maker and process according to manufacturer’s instructions. Spoon sorbet into container; cover and freeze until firm, about 4 hours. Can be made up to 3 days ahead and kept frozen until serving.
