Strawberry Sorbet

Make simple syrup.

Puree half the strawberries in food processor. Press puree through medium-mesh sieve; reserve. Repeat with remaining strawberries; you should have about 3 3/4 cups sieved puree.

Stir in 1 cup simple syrup, the framboise, or lemon juice to taste.

Pour strawberry mixture into ice-cream maker; freeze according to manufacturer's instructions. Transfer to freezer container; place in freezer to ripen at least 2 hours or overnight.