Hull and slice the strawberries into roughly 1/2-inch pieces, then transfer to a blender and puree until completely smooth. This breaks down the fruit structure and releases its natural juices, which is essential for creating a silky-textured sorbet. Strain the puree through a fine-mesh sieve if you prefer an ultra-smooth texture without seeds, though this step is optional.

Pour the strawberry puree from Step 1 into a saucepan and heat over medium heat. Add the sugar and salt, stirring frequently until the sugar dissolves completely—this should take about 3-5 minutes. The heat not only dissolves the sugar but also helps concentrate the strawberry flavor slightly. I like to taste as I go to ensure the sweetness is balanced; you want the fruit flavor to shine through without being cloying.

While the mixture is still warm, mix the cornstarch with water in a small bowl to create a slurry, then stir it into the hot puree. This prevents lumps and helps the cornstarch distribute evenly. Whisk continuously for about 1 minute until the mixture thickens slightly—you're looking for a silky consistency without a starchy taste. Remove from heat and immediately stir in the lemon juice and vanilla extract to brighten the flavors and prevent the mixture from continuing to thicken.

Pour the mixture into a bowl and let it cool to room temperature, about 20-30 minutes, stirring occasionally to release steam. Once cooled, transfer to the refrigerator and chill for at least 2 hours, or overnight if time allows. I find that chilling the base thoroughly ensures the ice cream maker works more efficiently and produces a better texture with smaller ice crystals. The cold base also allows the flavors to meld and become more pronounced.

Pour the chilled sorbet base from Step 4 into your ice cream maker and churn according to the manufacturer's instructions, typically for 15-20 minutes. The churning action incorporates air and prevents large ice crystals from forming, creating that signature smooth, creamy sorbet texture. The mixture should reach a soft-serve consistency when done.

Transfer the sorbet to serving bowls or cones immediately for a soft-serve consistency, or transfer to a freezer-safe container and freeze for 1-2 hours for a firmer scoop. Enjoy while it's at its best—sorbet is most delicious when freshly made, as it can develop ice crystals over time if stored too long.