From the kitchen of: Dana Westedt

2 cups sugar
2 cups water
2-4 quarts fresh strawberries, rinsed and hulled.  (smaller berries work better; need enough to make 4 cups of puree)
1/4 cup lime juice

Bring the sugar and water to a boil.  Reduce heat and simmer without stirring until sugar completely dissolves, about 3 minutes.  Set aside to cool completely.

Place strawberries in a food processor and puree.  Do in 2-3 batches.  Pour puree into strainer and press through to remove most of the seeds.  Stir lime juice into the 4 cups of puree.  When the sugar syrup is cool, combine with strawberry puree.  Mix well.

Pour mixture into ice cream maker and freeze according to the manufacturer's instructions.  May need to do in 2 batches if freezer is small.  Sorbet will be soft set but firms up after freezing.  Store in 1 large container or several small containers for easier eating and sharing.