Strawberry Sherbet

Description
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Ingredients

 * 2-pint baskets very ripe California strawberries, stemmed
 * 3 tablespoons fresh lemon juice
 * 2 tablespoons light corn syrup sugar (about 1 cup)

Directions
Puree strawberries with electric blender or food processor. Stir in lemon juice and corn syrup. Gradually mix in sugar, adding up to 1 cup, depending on flavor of strawberries. Pour into container of ice cream freezer and freeze according to manufacturer's instructions. Transfer to covered container and place in freezer up to 4 hours. Makes about 1 quart