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Rinse strawberries thoroughly and quarter. Set aside.
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In a medium saucepan, bring water and sugar just to a boil over medium-high heat.
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Keep stirring until sugar is completely dissolved. Remove from heat and let cool.
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In a large bowl, combine syrup, lemon juice and prepared strawberries.
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Transfer, in small batches if needed, to a blender or food processor and process until completely smooth.
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Pour the mixture into a freezer safe container and freeze overnight or for a minimum of 6 hours.
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Store leftovers in freezer for up to 2 weeks.
