Bring the water and sugar to a gentle boil in a medium saucepan. Reduce heat and simmer for 1-2 minutes, until all the sugar has dissolved.

Turn off the heat and let cool completely. Store in an airtight container in the fridge until ready to prepare your sorbets, or up to 1 month.

Place the frozen strawberries, simple syrup, and lemon juice in a blender or food processor. Pulse to crush the fruit into pieces. Mix on high until smooth.

Taste and add more lemon juice or simple syrup as needed to adjust to your personal preference.

Transfer to a freezer-safe container (I prefer a 9x5 bread pan), cover and freeze for 2-3 hours.

When ready to serve, let sit at room temperature for 5-10 minutes to soften before scooping.

Place the frozen mangos, simple syrup, and lemon juice in a blender or food processor. Pulse to crush the fruit into pieces. Mix on high until smooth.

Taste and add more lemon juice or simple syrup as needed to adjust to your personal preference.

Transfer to a freezer-safe container (I prefer a 9x5 bread pan), cover and freeze for 2-3 hours.

When ready to serve, let sit at room temperature for 5-10 minutes to soften before scooping.

Add the simple syrup, lemon juice, and lemon zest to a bowl and whisk together.

Transfer to a freezer-safe container (I prefer a 9x5 bread pan), cover and freeze for 5-6 hours, removing it from the freezer and stirring with a fork every thirty minutes for the first 3 hours to help give the sorbet a lighter texture.

When ready to serve, let sit at room temperature for 5-10 minutes to soften before scooping.