Combine sugar and water in a small saucepan over medium heat. Stir until sugar dissolves to make a simple syrup. Let cool.

In a blender, puree strawberries until smooth.

Add lemon juice and cooled syrup to the blender. Blend until well mixed.

Strain through a fine mesh sieve to remove seeds (optional).

Chill mixture in the fridge for at least 1 hour.

Pour into an ice cream maker and churn according to manufacturer’s instructions (usually about 20–25 minutes).

Transfer to a container and freeze for at least 2 hours before serving.