Prep the strawberries: Rinse, dry, hull, and halve fresh strawberries. If using frozen strawberries, let them sit for 5–10 minutes so they’re easier to blend.
Blend the base: Add strawberries, lemon juice, lemon zest, sugar, salt, and a splash of water if needed to a blender or food processor. Blend until smooth, thick, and pourable.
Taste and adjust: Taste before freezing. Add more sugar if too tart, more lemon juice if too sweet, or a pinch of salt if the flavor tastes flat.
Strain optional: For a smoother sorbet, strain the mixture through a fine mesh sieve to remove seeds and zest. Skip this step for a more rustic texture.
Freeze or churn:Ice cream maker: Chill the base for 1–3 hours, then churn for 20–30 minutes. Transfer to a container and freeze for 4–6 hours.No-churn: Pour into a shallow container, freeze for 45 minutes, then stir. Repeat every 30–45 minutes for 2–3 hours, then freeze until firm. Scoop and serve: Let the sorbet sit at room temperature for 5–10 minutes if very firm. Scoop into bowls, cones, or chilled glasses and garnish with strawberries, lemon zest, or mint.
