Begin by making a simple syrup out of the water and sugar by placing them in a saucepan and stirring. Bring the mixture to a light boil and stir until all of the sugar is completely dissolved. Set it aside to cool.

Wash and hull your strawberries and place them in the jar of a blender. Turn it on and puree them for 2-3 minutes, or until they are very smooth and most of the seeds are ground. Measure out two cups and pour it into a bowl that will hold at least 3 more cups of liquid.

Juice lemons until you have 3/4 cup, then stir it into the strawberry puree. Wash and dry a whole, raw egg and set it aside. Stir about half of the simple syrup into the strawberry and lemon juice, then gently place the egg in the bowl. Continue stirring in the simple syrup until the egg is floating, and you can see a section about the size of a quarter. Stir gently so that the egg shell doesn’t crack.

Cover the bowl of fruit puree in the fridge to chill completely.  

Prepare your ice cream maker according to the directions, then churn the fruit and sugar mixture until it’s the consistency of soft serve ice cream. Transfer it quickly to a freezer safe container, cover, and put it in the freezer until it’s thoroughly frozen. This should take 4-6 hours, depending on your freezer.

The sorbet will keep in the freezer in an air tight container for up to a month.