Place all ingredients in a food processor and puree.
Transfer the strawberry mixture to a gallon zip top freezer bag and chill in the refrigerator a few hours until cold.
Carefully cut one corner off the plastic bag and squeeze the mixture into an ice cream maker. Churn according to manufacturer’s instructions. I churned mine for about 30 minutes.
Transfer the churned sorbet to a freezer safe container, cover, and freeze until semi-firm. Scoop and serve immediately, returning any unused portion to the freezer as soon as possible.