Clean and dice the strawberries. Then puree in a blender or with a blender. Squeeze the limes and put them in a saucepan with the sugar and water and heat until the sugar has dissolved.
Now soak the gelatine in cold water for about 10 minutes, then squeeze it out lightly and add it to the lime syrup to dissolve.
Now add the lime syrup to the pureed strawberries with a whisk and mix well. Then place in the deep-freeze compartment for approx. 5 hours and stir well with the whisk once an hour.
Either cut out balls with an ice cream scoop or put the sorbet in a piping bag and squirt it into chilled glasses. Serve immediately afterwards!
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