Lemon Tequila Strawberry Sorbet

Syrup: In a small pot, mix the sugar and water over medium heat, stir until boiling. Reduce the heat and simmer for 5 minutes. Remove from heat and cover; let sit for 10 minutes. Cut the strawberries into halves. Put in a food processor with 2 tablespoon of the syrup and puree. Add lemon juice, tequila and strawberry mixture into the remaining syrup and stir until evenly mixed. Pour the above mixture into a freeze-proof container, cover and freeze. Use a fork to mash the mixture every half hour and re-freeze. When the mixture is completely frozen, the sorbet is ready. Use or blender or fork to mash it, and serve right away.