Sweet and Silky Strawberry Sorbet

1 pound ripe strawberries, hulled and chopped

½ cup white sugar

1 pinch salt

1 ½ teaspoons cornstarch

1 ½ teaspoons cold water

3 tablespoons lemon juice

Place berries in the work bowl of a food processor and puree until smooth. Combine berry puree, sugar, and salt in a large saucepan. Heat until melted and just simmering. Whisk cornstarch into the cold water; stir into heated berry mixture. Remove from heat, and stir in lemon juice. Cool slightly. Refrigerate berry mixture until cold, about 2 hours.

Freeze in ice cream maker according to manufacturer s instructions.