To make this:
Dissolve 1 cup of sugar in 1 cup of water and bring it to a boil. Honestly, this was way too sweet. I would cut the sugar in half in the future! Refrigerate.
Once your sugar water is cold, puree a pint of cleaned strawberries in a food processor with 4 Tbsp lemon juice.
Add it to your sugar water and add 1/4 cup of Kyro syrup (corn syrup). Mix this up with a whisk an refrigerate until cold.
I use a Cuisinart Ice Cream Maker. It has a cylinder that I keep frozen. I start the ice cream maker and then pour in the strawberry mixture. I usually let this churn for 15-20 minutes. You can eat it then as softserve or remove it from the cylinder and throw it in your freezer until it is time to eat. I think this would taste great with mint leaves as a garnish or as a strawberry-sorbet-gingerale float. Today it was super hot outside and we enjoyed a scoop of this to cool us down!