Hull the strawberries and dry with a damp cloth. Cut in half and cook in the water with the fruit sugar for 10 minutes.
Pulse the cooked strawberries in a blender for 2 to 3 minutes.
Finely chop the mint leaves. Add to the fruit mixture. Churn the mixture in an ice-cream maker until the texture is smooth. Three minutes before removing
the sorbet from the machine, add the lemon juice.
Freeze the sorbet for at least 3 hours before serving.
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