Method

• 1.
  Combine the sugar, glucose and 1/2 cup (125ml) water in a saucepan over medium heat, stirring, for 3-4 minutes until the sugar dissolves. Remove the pan from heat and set aside to cool to room temperature. Stir through the lemon juice and 1/2 tsp salt.
• 2.
  Wash strawberries and pat dry with paper towel. Place half the strawberries and half the syrup in a blender and blend until smooth. Strain the mixture into a bowl. Repeat with the remaining strawberries and syrup. Cover with plastic wrap and chill for 3 hours.

• 3.
  Transfer to an ice cream machine and churn according to the manufacturer’s instructions until thick but soft enough to spoon into a container. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove from freezer and beat with electric beaters. Return to container and refreeze. Repeat 2 or 3 times.)
• 4.
  Transfer to a 2L (8-cup) container and freeze for 4 hours or until firm.
• 5.
  Scoop sorbet into serving bowls and serve immediately with extra strawberries and scattered with lemon balm.