Strawberry Sorbet

Strawberry Sorbet
Recipe from the London River Café Cook Book, via The New York Times Magazine

1 lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries
Hulled juice of 1 to 2 lemons

1. Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
2. Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.

Makes 1 ½ quarts.