1. Put the sugar and water in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool.
2. Put the strawberries and lemon juice (if usinin a blender and blitz until smooth. You can also use a food processor. If using a food processor or if your blended mix contains seeds (this may be dependent on the fruit you opt for), strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, mix until fully combined, then pour into freezer friendly container.
3. Freeze for an hour to 1 hr 30 mins, then whisk with a fork to break up any ice crystals that have formed and return to the freezer.
4. Keep mixing the sorbet once an hour for three to four hours to break up the ice crystals. Stop mixing when firm but scoopable.

Serve and enjoy!