1. Prepare the Crust:

1. Combine sugar and water in a small saucepan over medium heat. Stir until sugar dissolves completely to make a simple syrup. Remove from heat and let cool.
2. In a blender, puree strawberries, cooled simple syrup, lemon juice, and vanilla extract until smooth.
3. Strain the mixture through a fine-mesh sieve to remove seeds, if desired.
4. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions until firm (about 20-25 minutes).
5. Transfer the sorbet to an airtight container and freeze for at least 2 hours before serving.