Place water and sugar in a small pan and bring to a boil. Cook for 1 minute while stirring to make sure sugar dissolves. Set aside to cool slightly.
Puree the strawberries, lemon juice, the tiny pinch of salt, and the cooled syrup in a blender or food processor.
If desired, strain the puree through a fine mesh strainer. Chill the puree until very cold and freeze in an ice cream maker according to the manufacturer's directions.
Alternatively, freeze the puree in a large, flat container, or bowl. Stir every couple of hours with a whisk or fork until the mixture is frozen enough to scoop.
Recipe by Cafe Johnsonia at https://cafejohnsonia.com/2007/06/fresh-strawberry-sorbet.html