In a saucepan pour water, bring to boil, add sugar and boil it for 3-5 minutes, stirring occasionally. Then remove from the heat, add the washed mint leaves, cover and leave until cool. When the syrup has cooled, remove the mint leaves.

Strawberries cleaned of tails, rinse and place in blender. Grind to a smooth puree.

To the strawberry puree add the mint syrup and lemon juice SICILIA, which will give the natural acidity of lemon and very easy to use. Again beat well.

Strawberry puree to shift into a container and place in the freezer for 3-4 hours, with each hour of stirring the sorbet to make small ice chips.