3/4 cup granulated sugar
3/4 cup water
750 ml (one bottle) Strawberry Blush
1 1/2 cup fresh strawberries de-stemmed and cut in pieces

Preparation:
Combine all ingredients in a large pot, bring to boil over medium heat to fully dissolve sugar. Put hot mixture in blender and blend until smooth. Strain in fine mesh
strainer if desired to remove bits of pulp and seeds.
Pour mixture into ice cream maker and freeze according
to manufacturer instructions. Scoop out the sorbet into
a container and let it freeze hard in a regular freezer 3-4 hours before serving.