Step 1

Process all ingredients in blender until very smooth, about 1 minute. Transfer strawberry mixture to large bowl; cover with plastic wrap; and refrigerate until mixture registers 40 degrees or below, at least 6 hours or up to 24 hours.

Step 2

Place 8½ by 4½-inch loaf pan in freezer. Transfer strawberry mixture to ice cream maker. Churn until mixture has consistency of soft-serve ice cream, 15 to 25 minutes.

Step 3

Using rubber spatula, transfer sorbet to chilled loaf pan, pressing firmly to remove any air pockets. Press plastic flush against surface of sorbet and freeze until firm, at least 6 hours. Serve. (If too firm to scoop, leave on counter for 5 to 10 minutes to soften.)