• 1 cup water
• 1 cup granulated sugar
• 4 cups sliced strawberries
• 1 tbsp lemon juice
• 12-16 fresh peppermint leaves, finely chopped
• fresh strawberries for garnish
• fresh peppermint leaves for garnish

Bring water and sugar to a boil. Reduce heat to low, simmer for 10 minutes. Refrigerate in a bowl to achieve syrupy consistency.
Meanwhile, in a blender, purée berries. Stir in lemon juice and chopped peppermint. Refrigerate.
In the bowl of an electric ice cream maker, combine syrup and purée. Process until mixture is firm but not hard.
Freeze in an airtight container overnight. Serve garnished with strawberries and peppermint leaves.