Strawberry Sorbet

Fresh strawberries, in frozen form. It's as simple as that.

2 qts strawberries, washed (about 2½ lbs)
1 cup sugar
2 tsp. lemon juice, to taste
½ tsp. kosher salt, to taste

Remove tops from strawberries and purée in a blender or food processor until smooth. 2 quarts whole strawberries should yield 1 quart of purée. Add sugar and blend for 30 seconds. Add lemon and salt, blend to incorporate, and adjust to taste.

Strain purée and transfer to refrigerator; chill for 2- hours until very cold. Churn sorbet in ice cream maker according to manufacturer's instructions.

Transfer sorbet to freezer to firm up for 2-3 hours before serving.