You might make extra purée and use it as a sauce under the sorbet.

2 pints strawberries

1 cup plus 2 tablespoons superfine sugar

1/4 cup fresh lemon juice

Purée the strawberries in a food processor. You should have about 3 cups. Stir in 1 cup of the simple syrup and the lemon juice. Taste and add remaining syrup if necessary. Pour the mixture into the bowl of the machine and freeze. Makes about 3 1/2 cups.