1. In a small pot over medium-high heat, bring sugar and 1/2 cup water to a simmer. Stir to dissolve sugar, then remove pot from heat and cool to room temperature, about 20 minutes.
2. Meanwhile, purée strawberries in a blender. Pour purée through a fine-mesh sieve to remove seeds, pressing down with a spatula to extract liquid. Discard seeds.
3. In a medium bowl, combine sugar syrup, strawberry purée, rosewater, lemon juice, and salt. Cover with plastic wrap and refrigerate until well chilled, at least 2 hours.
4. Stir mixture well, then freeze in an ice cream maker according to manufacturer's directions.
Note: Nutritional analysis is per serving.
Rosewater is available at gourmet, Middle Eastern, and Indian markets. If you prefer, you can make the sorbet without the rosewater. But we recommend using it, since it really does add a special flavor. To save time, you can quickly cool the sugar syrup in step 1 by setting the pot in an ice bath and stirring until the mixture reaches room temperature, 2 to 5 minutes. Likewise, you can bypass chilling the mixture in the refrigerator in step 3 by setting the bowl in an ice bath and stirring until well chilled, about 12 minutes.