Note: If using an ice crema maker, make sure the base of the ice cream maker is frozen overnight before making this recipe.

1. Place the strawberries in a food processor or high-powered blender and puree. Add the sugar, lime juice, salt and ice and puree until smooth. (To make ahead, you can refrigerate at this point until you want to churn, up to 2 days.) 
2. Ice Cream Maker Method: Pour the mixture into an ice cream maker and freeze for 20 to 25 minutes. The texture will be very frosty and creamy at this point. Serve immediately. Or, line a container with parchment paper and freeze up to 2 hours day of. Store in a parchment lined sealed container for up to 1 week; allow to come to room temperature for about 20 to 30 minutes before scooping.
3. No Churn Method: Use this no-churn method for a less smooth version that still tastes great. Pour the sorbet mixture into a loaf pan and freeze for 3 hours. Stir to fully incorporate any icy bits, then smooth out the top. Freeze for at least 1 hour, until mostly solid, then serve. This variation tastes best the day of making: we don’t suggest storing it because the texture becomes icier the longer it is stored.