In a medium saucepan, heat the sugar and water over medium-high heat until sugar has dissolved and the liquid is clear. Add the chopped strawberries and lemon juice and stir to combine. Remove the mixture from the heat and cool to room temperature.

Place the mixture in a blender and blend until smooth. Pour the mixture into a bowl through a fine mesh sieve or strainer to remove seeds. Push through the sieve with a rubber or silicone spatula. Discard seeds and any pulp left in the sieve. Cover and refrigerate mixture for at least 8 hours.Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions.

Transfer the sorbet to a freezer safe container. Freeze for at least 2 hours. Serve and enjoy!