Combine sugar and water in a pot, bring to a boil, then simmer for approx. 10 – 15 min. to make a simple syrup. Set aside to cool down. Clean strawberries, remove stems, and finely puree in a liquid measuring cup with the immersion blender.
Mix simple syrup and puréed strawberries, then add lemon juice. Transfer to an ice cream maker to freeze or place in the freezer for approx. 3 – 4 hrs., stirring frequently.
Serve scoops of sorbet in a glass and enjoy with Prosecco or on its own!