1. Mix sugar, corn syrup and water and bring to a boil in a medium saucepan. Reduce the heat and simmer without storing until the sugar is completely dissolved. Let cool completely.
2. Combine the strawberries and lemon juice in a food processor fitted the metal blade. Pulse to chop the strawberries, about 15-20 times, then process until the strawberries are completely puréed, 1-2 minutes. Press the strawberry purée through a fine mesh strainer to remove seeds. Combine the seedless strawberry purée with the cooled sugar syrup. Chill for 1 hour.
3. Turn the machine ON, pour strawberry purée mixture into freezer bowl through ingredient spout and mix until thickened, about 25 – 30 minutes. The sorbet will have a “soft serve” texture. If desired, transfer the strawberry sorbet to an airtight container and place in freezer until firm, about 2 hours to “ripen.”