Step 1

Place the strawberries, sugar, lemon juice, and salt in a food processor; puree until smooth, about 1 minute.

Step 2

Strain the strawberry puree through a fine mesh strainer, pressing the solids with the back of a spoon. Discard the solids.

Step 3

Transfer the strained strawberry mixture to an ice cream maker and freeze according to the manufacturer's instructions. Spoon the strawberry mixture into a loaf pan or freezer-safe container. Place a piece of parchment paper directly on the surface of the sorbet. Wrap the pan tightly in plastic wrap, and freeze until the sorbet is firm enough to scoop, about 4 hours.