Wash the berries in a sieve with cold water. Spread the berries on paper towels or a flour sack to dry. Once dry, remove the green bits and if the berries are big, slice in half.

Set the berries in the freezer for at least 8 hours before making the sorbet.

Place the water, sugar, and golden or corn syrup in a small pot. Set over medium heat, stir once warm, and cook until steaming and the sugar has dissolved.

Pour into a heat safe bowl to cool.

Set the frozen berries in a food processor.

Pour the cooled syrup over the berries, add a pinch of salt and the juice of a small lemon.

Puree the mixture on high until smooth.

Pour into a freezer safe, airtight container. Freeze for 8 hours before serving.

The sorbet will keep well for about two weeks.