Wash and hull 1 kg of fresh strawberries. Puree them in a blender or food processor until they are a smooth consistency.
Add 200 g (1 cup) of sugar and blend until is incorporated, about 30-40 seconds.
Add 2 tsp lemon juice and 1/2 tsp sea salt and blend to incorporate.
Strain the puree, and divide the juice into 2 containers. Bigger one with about 3/4 of juice, put in the fridge. The smaller, about 1/4 of juice, fill an ice cube tray and put in the freezer. Refrigerate for 2-3 hours.
Put frozen juice cubes into a container with cooled juice, mix until cubes are dissolved. This step will lower the temperature of juice substantially which will result with fast ice crystal formation when churned in an ice cream maker. I was able to reduce temperature of cold juice from 9°C to -1°C.
Pour the juice into the ice cream maker as per manufacturer instructions and churn until the sorbet is formed, about 20 minutes.
Take a wooden spoon and transfer sorbet to the container with a lid. Put parchment paper tight to the top of sorbet, cover and transfer to the freezer to firm up, for about 2-3 hours.